This Lentils and Kale with Toasted Coconut and Pine Nuts side dish is AMAZING! You can blend together some light coconut milk with vegetable stock to make a broth and turn this into a fabulous soup too!
1 1/3 c vegetable stock
2/3 c red lentils
1/2 c celery, diced
1/8 t onion powder
1/8 t garlic powder
1/16 t red pepper flakes
2 dashes black pepper
2 bay leaves
Place all of these items in a medium size sauce pot. Bring to a boil then reduce the heat all the way down simmer for 6-8 minutes.
1 c frozen kale on top. do not mix it in. Cook an additional 12-14 minutes on the low heat for a total combined cooking of 18-20 minutes.
While the products are simmering, mince
1 T fresh parsley
toast until golden brown 1/3 c unsweetened coconut
gather 2 oz pine nuts, raw
Once the mixture hits the 18-20 minute mark, remove from the stove top, give it a gentle stir or 2. Add 2/3’s of the coconut and all of the pine nuts and parsley.
Fold a few times gently. You don’t want to mash the soft lentils and make them creamy.
Serve immediately, garnish the top with the remaining 1/3 of toasted coconut
Yields 4 servings
1 serving is equivalent to: