Spicy Peanut Curry With Lentils and Millet
[Vegan]

For the Lentils:

• 1/2 cup brown lentils, soaked for 1-2 hours
• A pinch of salt and pepper
• A tablespoon lemon juice

For the Curry:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon garam masala
• 1 onion, diced
• 2 garlic cloves, chopped
• 3/4 pound sweet potato, peeled and diced
• 10.5 ounces tomatoes, chopped (you can also use canned tomatoes)
• 1 cup water
• 1/2 cup, plus 2 tablespoons coconut milk, canned
• 5.3 ounces kale, stems removed and leaves torn into small pieces
• 3 tablespoon peanut butter
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 teaspoon dried cilantro
• Chili threads, for decoration

For the Millet:

• 1/2 cup, plus 2 tablespoons millet
• 1/2 teaspoon salt