Step 1

Peel and small-dice the red onion. Peel and mince the ginger and garlic. Trim and small-dice all the peppers, discarding seeds if desired. Rinse the lentils.

Step 2

Heat the oil in a large pot over medium-high heat. If using, add the mustard seeds and cook for 1-2 minutes or until they begin to pop. First, add the red onion and ginger and cook until beginning to brown and soften, about 5 minutes. Next, add the cumin, turmeric, cayenne powder, and garlic and cook for 45 seconds until fragrant. Finally, add the sweet peppers and reduce heat to medium and cook for about 5 minutes until softened.

Step 3

Pour the tomatoes and water into the pot and add the lentils and stir to combine. Season with salt and pepper and add the golden raisins. Bring to a boil and then reduce heat, cover, and cook for 30 minutes or until the lentils are very tender, adding more water if necessary. Stir the lentils occasionally to ensure they do not stick to the pot.

Step 4

While the lentils are simmering, prepare the rice according to package instructions in a medium saucepan. Turn off the heat, remove the lid and place the greens on top, and drizzle with 1 teaspoon extra virgin olive oil and season with salt and pepper. Return the lid to the pot for 2-3 minutes or until the greens begin to wilt from the steam. Toss the greens in the warm rice until fully wilted and warm. Remove from heat.

Step 5

Stir the coconut cream or Greek yogurt into the red lentils until combined and remove from heat.

Step 6

Divide the rice and greens between bowls and spoon the sweet and spicy red lentils on top. Serve with fresh cilantro leaves if desired. Enjoy!