Ingredients
Units
Scale
- 1 tablespoon unrefined/virgin coconut oil
- 1 medium red onion, chopped
- 2 large red or orange bell peppers, thinly sliced
- 2 large garlic cloves, minced
- 1 tablespoon hot Madras or other curry powder
- 5 1/2 cups vegetable broth
- 3/4 cup dry black beluga lentils
- 2 teaspoons grated fresh gingerroot
- 1 (5-ounce) package fresh baby kale
- 1 (13.5-fluid ounce) can light organic coconut milk
- Juice of 1 lime (2 tablespoons)
- 1/4 teaspoon sea salt, or to taste
- 2 tablespoons sliced natural almonds, toasted
- 1/3 cup fresh cilantro leaves
Instructions
- Heat the oil in a Dutch oven over medium-high. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic and curry powder and sauté until fragrant, about 30 seconds. Add the broth, lentils, and ginger and bring to a boil over high. Reduce heat to low and simmer uncovered until the lentils are done, about 30 to 35 minutes.
- Add the kale, coconut milk, and lime juice and cook while stirring until the kale is fully wilted, about 5 minutes. Add salt to taste.
- Transfer to individual bowls, sprinkle with the almonds and cilantro, and serve.
Notes
Per serving: 310 calories, 10g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 890mg sodium, 43g total carbohydrate, 13g dietary fiber, 10g sugars, 13g protein
Nutrition
- Serving Size: 2 cups