Pre-heat a large, heavy pot over medium heat.
When the pot is warm, add the whole mustard and fennel seeds to the dry pot. Toast for 1 min. Reduce heat to low, and add the coconut oil. Toast the whole spices for another 30 seconds in the oil.
Add water, red lentils, diced sweet potato, and bay leaves. Cover, and simmer for 40 minutes. While it simmers, zest in the fresh ginger.
After 40 minutes, take the lid off to let the stew thicken a bit. Add the diced zucchini, cumin, and coriander. Season with salt and pepper to taste. Simmer another 10-20 minutes or until it reaches a thick, almost "mushy" consistency.
Add the greens.
If using kale, add the kale while the stove is still on. Simmer for a couple minutes or until just tender.
If using spinach, turn off the heat, then stir in the spinach.
Serve with fresh salad. (I've listed the recipe for my current favorite Pear & Mint Salad to pair with this Kitchari below)
Serving Size ~ 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.