Indian-Inspired Dinner Plate

I am not an expert on Indian cuisine. I love eating it but have little experience cooking it (yes, I cook with curry and coconut milk a lot, but I feel it would be insulting to call that Indian food). So this meal has Indian flavors but is by no means Indian food.

Indian-Inspired Dinner Plate (serves 4)
Featuring smoky spiced rice pilaf, garlicky greens, and lemon lentils

1 recipe smoky spiced rice pilaf
1 cup uncooked red lentils
1 3/4 cup water
1 Tbs. vegan butter (I know this stuff is expensive, but so worth it!)
Juice of 1 lemon (fresh!)
1 cup frozen peas, thawed for a few minutes and dried to remove any water or ice crystals
2 large leaves of kale, torn into small pieces
2 cloves garlic, minced
Sesame oil
Olive oil
Paprika
Red pepper flakes
Paprika
Garlic powder
Sea salt

Put up the rice for the pilaf. When it is about halfway done, put the water up to boil in a separate pot. When it is boiling, add the lentils. Stir and reduce the heat. Cover and simmer for 25 minutes.

When the lentils are about halfway done, heat a drizzle of sesame oil in a pan over medium heat. Add the peas. BE CAREFUL, as any water on them will splatter the oil. Saute for a few minutes, then add the kale and garlic. Saute for a few more minutes until everything is a vibrant green and the garlic is just starting to brown. Turn off the heat, sprinkle liberally with sea salt and garlic powder, and let rest.

At this point you should be ready to add the chickpeas to the pilaf. When the lentils are done, stir in the butter and lemon juice. Then finish up the pilaf.

Plate a portion of each item, topping the lentils with paprika and red pepper flakes. If you heat any of this up for leftovers, the lentils will benefit from a squeeze of fresh lemon juice.