• Good for the Soul Curried Lentils

    This is a perfect recipe for your (at home) Earth Day celebration that incorporates two of my favorite sustainable ingredients--lentils and kale! A delicious way to add more planet-friendly foods into your diet.

    11 ingredients.

    40 minutes.

    Yields: 8

    • 1/2 Yellow onion, diced
    • 2 cups Organic vegetable broth (divided) or water
    • 1 1/2 Cloves garlic, minced
    • 1 tbsp Curry powder
    • 1/2 tsp Garam masala
    • 1/2 Pink Himalayan salt, divided
    • 1 tbsp Organic tomato paste
    • 1 cup Organic coconut milk (full-fat)
    • 3/4 cup Dry green lentils
    • 1/4 head Cauliflower (chopped into small florets)
    • 1 1/2 cups Kale leave (stems removed, chopped)
    • In a pot over medium-high heat, sauté the onions with a bit of vegetable broth or water. Cook until browned, stirring, and adding more broth or water as needed to prevent the onions from sticking.
    • Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute.
    • Add the remaining vegetable broth or water, coconut milk, and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes.
    • Stir in the kale leaves until wilted and season to your taste with the remaining salt. Divide into bowls and enjoy!
    • Leftovers? Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
    • More flavor? Include a bit of cinnamon and cumin, maple syrup, celery, carrots, grated ginger, and/or bay leaves.
    • Additional toppings? Dairy-free yogurt, parsley, brown rice or quinoa.

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