This vegetarian (and vegan) recipe uses beluga lentils, little black legumes that get their name for their resemblance to caviar. I combine the lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice.
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For the longest time I wasn’t a fan of spicy foods, I couldn’t handle the heat. Pepperoni was even too spicy for me, but I have some a long way since then. Now I enjoy the depth a spice mixture like harissa adds to a dish. The spicy North African condiment livens up the lentils without overpowering the other flavors. If you aren’t a big fan of spicy foods add a little harissa at a time.