Thai Coconut Lentils

Thai Coconut Lentils
Serves 4

2 cups green or brown lentils
1 clove garlic, minced
2 shallots, chopped
1 bunch dino kale, or chard/kale/collards/etc
olive oil
1 can light coconut milk
1.5 Tbs thai red curry paste
1 Tbs curry powder
1 Tbs tomato paste
salt, pepper, cilantro

Bring 2.75c water to a boil in a saucepan. Salt and add lentils. Bring to a boil and simmer until cooked, ~20 or 25 minutes.
In a dutch oven, saute the garlic and shallots in oil for a minute. Add the kale and saute for 5 minutes, or until partially cooked.
Once the lentils are done, add to the kale, along with the remaining ingredients. Cook together until heated through, season, and finish with cilantro.
Serve with rice, sriracha, etc.