Kale Lentils and Carrots in Coconut Sauce

 

chickpeas5I should eat more kale. It grows in the garden here, but I don’t cook with it real often. Kale does get into lots of smoothies here, so it does get used up. This dish is easy to make and only uses 1 pan for easy clean up. It’s also jam packed with veggies and a warm comforting flavor.

chickpeas1Ingredients:
1 head of kale, chopped or torn into bite sized pieces
2 large carrots, chopped (about a cup’s worth)
1 cup lentils, simmered in hot water for about 20 minutes
1 can unsweetened coconut milk
1/4 cup red onion, diced
1 garlic clove, diced
2 tablespoons olive oil
1 tablespoon ginger, grated
pepper, to taste

chickpeas2In a large skillet over medium heat, add the olive oil, onions, garlic, and ginger. Cook for a couple minutes until the onions are sweating. Add in the lentils (after they’ve been cooking for about 20 min) and the carrots. Stir together well and cook for 5 minutes. Add the kale and cook until the kale is nearly wilted. Next add in the coconut milk turn the heat down to low, cover and let simmer for 10-15 minutes. Add pepper on top for some extra kick.

chickpeas3As a stand alone dinner, this will serve 3 hungry adults. With another side or for a lunch dish it should serve 4. There was just 2 of us here for dinner tonight so we both happily ate this with some leftover for me for lunch.

 

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