2 Tbsp olive oil
1.5 tsp Coleman's Mustard Powder
1.5 tsp ground cumin
1 medium yellow onion, chopped
1 tsp Sriracha hot sauce (or 1 small jalapeno, seeded and minced)
1 Tbsp ginger root, grated
1/2 C dried lentils, rinsed and cleaned
2 C vegetable or chicken stock
1 can diced tomatoes
3 handfuls of kale and/or collard greens, chopped into large pieces with tough stems removed
1 Tbsp fresh lemon/lime juice
salt

In a large skillet, heat the oil and cook the cumin and mustard powder until fragrant (will smell like tacos!). Add onions and saute until transparent. Add the next 4 ingredients, cover and cook until the lentils are tender, about 45 minutes.

Add the remaining 3 ingredients and simmer until greens are just softened and dark green, about 5 minutes. (Collard greens take longer than kale.) Taste and add salt, if needed.

Goes well with steak!