If using green, curly kale or rapini or other sturdier greens, add according to recipe directions. If using spinach, tat soi, or red russian kale, add them nearer the end of the cooking time.
1 t finely grated, peeled fresh ginger
1 clove garlic, mashed to a paste, or finely minced
2 t ground coriander
1 t ground cumin
5 1/4 c broth or water, or a combination, divided
3 T vegetable oil
1/4 t cumin seeds
1/4 c minced onion
1 T tomato paste mixed with 1 T of water
1 1/4 c dried green lentils, picked over and rinsed
1/4 t ground turmeric
1 bunch greens, stemmed, leaves finely chopped
1 medium carrot, thinly sliced
1 c finely chopped cilantro
1/2 t cayenne pepper, or to taste
salt, to taste
1. In a small bowl, combine the ginger, garlic, coriander, and ground cumin. Stir in 1/4 cup of broth or water to make a paste. In a small skillet, heat the oil. Add the cumin seeds and cook over moderately high heat for about 5 seconds, just until sizzling. Add the onion and cook, stirring, for about 3 minutes. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. Remove from heat.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of broth or water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the chopped greens, carrot, three-fourths of the cilantro, cayenne, and salt. Cook until the lentils and vegetables are tender, 15 minutes more. Scrape in the spice paste and the remaining cilantro. Simmer another 5 minutes. Serve.