- It's a super quick & easy meal that's perfect for any weeknight dinner!
- It's naturally gluten-free and plant-based.
- It's packed with nutrients and flavor.
Saute onions, garlic, ginger, and jalapeños for 3-5 minutes, until the onions are translucent and fragrant. Add the carrots and spices and stir to coat.
Add coconut milk and continue simmering for 10 minutes until you have reached the desired thickness. Stir in salt and kale. Cook for an additional minute until the kale has wilted slightly.
- Make sure to rinse lentils. Place the lentils in a fine mesh strainer and thoroughly rinse. If you don't rinse, your lentils might have a gritty dirt taste.
- Want to amp up the heat? Leave the membranes in your jalapeño and use the whole pepper. Feel free to add extra slices of fresh jalapeño to the final dish.