Coconut Curry Greens with Lentils

Ingredients

• 2 tablespoons unsalted butter or ghee
• 1/2 Spanish onion, peeled and diced 1/2-inch
• 1 carrot, diced 1/2-inch
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced ginger
• 4 cloves garlic, minced
• 2 tablespoons red Thai curry paste
• One 13.5-ounce can coconut milk
• 3 cups chicken or vegetable stock
• 1 cup orange dal lentils (split red lentils)
• 3 cups roughly chopped Swiss chard
• 3 cups baby spinach
• 2 tablespoons fish sauce
• Cooked long grain rice, such as basmati, for serving
• 1/4 cup almonds, toasted
• 1/4 cup fresh mint leaves
• 1/4 cup pomegranate seeds
• Lime wedges, for serving

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