These coconut curry lentils are a hearty high protein dish that is ready in 30 miutes. Green lentils, coconut milk, kale, and spices make this a healthy vegan and gluten free meal. Serve over rice with a piece of fresh homemade garlic naan, and you have a complete meal in no time.
In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
Add the ginger, lentils, and vegetable stock. Bring to a boil and reduce heat to a simmer.
Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. If you like heat, add a bit of sriracha. Serve over rice and mangia!
This coconut lentil curry is vegan and vegetarian. It's also gluten free, just double check all the ingredients and spices are certified gluten free first if you have a gluten allergy.
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