Spicy Coconut Lentils with Kale

Summer Bucket List 1. Visit a farm and go berry picking. What's better than picking your own fresh berries? Eating your freshly picked berries.

2. Go kayaking. I've kayaked before in places ranging from the Florida Keys to Long Island canals to the rivers of Tennessee. Lately, I've been seeing people out on the Finger Lakes in upstate New York and I want to join them!

3. Run another race. I have one race under my belt this summer. I'm looking to run another this summer.

4. Make something with rhubarb. Do I really need a reason for this?

5. Go skydiving. I just wanted to make sure you were paying attention, Mom and Dad.

Do you ever make a seasonal bucket list? For me, thinking about long term goals seems way too... long term. I prefer to look at things in seasons.

What are some of your summer goals?

Last Year: Macaroni and Cheese... with a Twist

Spicy Coconut Lentils with Kale

The dish is a wonderful mix of spiciness and complex flavors. The lentils are filling and fiberful and pair excellently with the iron-packed kale. The combination is perfect for a summer barbecue by itself or a cold winter evening with rice and naan.


  • 1/2 large onion (about 1 cup), diced
  • 4 cloves of garlic, minced
  • 4 ounces (half container) baby bella mushrooms, chopped
  • 2 teaspoons olive oil
  • 1 cup black lentils, picked over (look for certified gluten-free if you have an allergy)
  • 7 cups of kale, chopped
  • 1 can light coconut milk
  • 2 and 1/2 cups water
  • 1 heaping tablespoon almond butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 - 1/2 teaspoon ginger
  • 1/4 teaspoon chili flakes, or to taste
  • pinch of cayenne, to taste


1. Heat oil over medium high heat. Add onions and cook for about 1 minute. Add garlic and mushrooms and cook until onions and mushrooms begin to soften, about 3 to 5 minutes.

2. Add lentils and kale to pot, stir. Add coconut milk and water and bring to a boil. Once boiling, reduce heat to low and add remaining spices. Continue cooking, covered, until lentils have softened, about 20 to 25 minutes. Serve hot with naan bread or rice. Or both :)