Heat 1 tablespoon extra virgin olive oil in a large pot over medium-high heat. If using, add the mustard seeds and cook for 1 minute, or until fragrant and beginning to pop.

Reduce the heat to medium. Add the red onion and ginger to the mustard seeds and sauté for 5 minutes until the onion begins to soften. Add the ground cumin, turmeric, cayenne powder (if using), and minced garlic. Cook for 45 seconds until fragrant.

Add the sweet peppers and minced Thai chili peppers. Sauté for 5 minutes and season with a pinch of salt.

Pour the tomatoes and water into the pot. Add the rinsed lentils and stir to combine. Add 1 cup golden raisins and season with 1½ teaspoons kosher salt. You may need to add more as it simmers.

Bring the lentils to a boil, and then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the lentils are very tender, adding more water if necessary. Stir the lentils occasionally to ensure they do not stick to the pot.

While the lentils simmer, prepare the rice according to the package instructions in a medium saucepan.

As soon as the rice finishes simmering, turn off the heat, remove the lid, and place the greens on top. Drizzle them with 1 teaspoon extra virgin olive oil and season with a pinch of kosher salt. Return the lid to the pot for 5 minutes or until the greens begin to wilt from the steam.

Toss the greens in the warm rice until fully wilted and warm. Remove from heat.

Taste the red lentils and adjust the seasoning as needed. Remove from the heat.

Divide the rice and greens between bowls and spoon the sweet and spicy red lentils on top. Serve with fresh cilantro leaves if desired. Enjoy!