Heat olive oil over medium heat. Next, toast the seeds and pods until fragrant. Should take no more than a couple minutes.
Olive oil, 1 tsp Mustard seeds, 1 tsp Cumin seeds, 3-4 pods Green cardamom
Add chopped onion and minced garlic. If using jalapeno, add this to the pan as well. Sauté until soft and slightly translucent. This should take 5-7 minutes.
1 Yellow onion, diced, 2 clove Garlic, minced, 1 Jalapeno (optional)
Toast the spices for 1-2 minutes, adding olive oil as needed to coat the spices evenly and prevent burning. Stir constantly, as the spices burn easily.
Olive oil, 1 1/2 tsp Garam masala, 1 tsp Kashmiri chili powder, 1 tsp Curry powder
When fragrant, add coconut cream, pumpkin puree, and apple cider. Stir until mixed thoroughly, and bring to a boil. This should take about 3 minutes.
2 cups Pumpkin puree, 1 can Coconut cream, unsweetened, 1/2 cup Apple cider
When boiling, add red lentils and cover. Reduce the heat to medium low to help prevent burning. Stir occasionally to prevent coconut cream from burning at the bottom of the pan. Lentils should take 15-20 minutes to cook through. Adjust cooking time to result in preferred firmness of lentils.
1 cup Red lentils
Turn off the heat, and add greens. Give them a minute or two to wilt, then serve!
2 handfuls Greens
