Over medium heat, saute shallot in olive oil until beginning to soften, about 2 minutes. Add the minced garlic, cumin, coriander, and cayenne and saute 30 seconds, until fragrant.
Add the tomatoes and their juices, broth, coconut milk powder, red lentils, and salt. Stir to combine. Bring to a boil and then lower to a simmer. Add the kale. Cook until the lentils begin to break apart and become creamy, about 20 minutes. Season to taste, and serve immediately. This would be great topped with some chopped cilantro or a squeeze of lime!
Substitution: If using canned coconut milk, it's better to cook the red lentils first, then add the coconut milk. The high-fat content of the canned coconut milk seems to inhibit the red lentils from properly hydrating.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/coconut-red-lentil-stew-with-kale/