First let me note that John ate this dish vegan by simply removing the chicken. Since I am eating lower carbs I needed to replace some of the lentils with more protein. I have rotisserie chicken in the fridge so chicken was my additional protein.
After sautéing cumin seed, onions, garlic, spices, and ginger in a little oil add the lentils plus some water or stock and cook until tender, about 20 minutes. Use rice or cauliflower rice as a base, cover the rice with raw kale, and then ladle on the red lentils. For some extra zing, I garnished with sriracha.