July 12, 2017
Comfort Food, Soups/Stews, Beans,
Fruit, Coconut, Vegetables, African, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Lentils more
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In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.
Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.
Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp.
Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.
Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt.
Allow to cook for about 5 minutes, over low heat, or until the kale is tender.
Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!
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