Red Lentil Dal with Coconut Milk and Kale

Ingredients

• 3 tablespoons coconut oil, divided
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 2 onions, halved and thinly sliced
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh ginger
• 2 small fresh red chiles, thinly sliced, divided
• 1 quart chicken stock or broth
• 1 (14-ounce) can coconut milk
• 2 cups red lentils, picked over (13 ounces)
• 2 tablespoons chopped cilantro stems, plus chopped leaves for garnish
• 1/2 pound kale, stemmed and leaves coarsely chopped (4 cups)
• 1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
• Sea salt
• Freshly ground black p epper

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