Heat 2 tsp vegetable oil in medium saucepan over medium-high heat. Add shallot, garlic, just 1 tsp mustard seeds, and a pinch of salt and pepper. Cook, stirring occasionally, until mustard seeds begin to pop and garlic is fragrant and golden brown, 2 to 4 minutes.

Add lentils, curry powder, coconut milk, sugar, and 1 1/4 cups water to saucepan with aromatics and stir to combine. Bring to a boil, cover, and reduce heat to low. Cook until lentils are tender, 35 to 40 minutes. Increase heat to medium, add kale and 1/4 tsp salt and cook uncovered until wilted, 4 to 6 minutes. Off-heat, stir in lemon juice and season to taste with salt and pepper.

Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls. Ladle green dal on top and dollop with tomato chutney. Tuck in! (TIP: If you don’t have a microwave, combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes)

To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. Chutney, Tomato, Bulk