Kale and Lentil Power with Turmeric and Coconut Milk

This flavorful dish blends the earthy tastes of kale and lentils with the warm spice of turmeric and the creamy texture of coconut milk. Rich in protein and fiber, it serves as a wholesome meal for both vegetarians and vegans. Easy to prepare, it allows for customization with additional spices or vegetables to fit individual preferences. Kale and Lentil Power with Turmeric and Coconut Milk makes for a comforting dinner or a healthy meal prep option, offering both taste and nutrition.

Ingredients

• 1 bunch kale, stems removed and chopped
• 1 cup lentils, rinsed
• 1 14 oz can coconut milk
• 1 tbsp turmeric powder
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in turmeric, salt, and black pepper until well combined.
4. Add rinsed lentils, coconut milk, and vegetable broth to the pot. Bring to a simmer.
5. Cook for 20-25 minutes until the lentils are tender and cooked through.
6. Stir in chopped kale and cook for an additional 5 minutes until it wilts.
7. Taste and adjust seasoning if necessary.

Keywords: Nutritious, Earthy, Vegetarian, Vegan, Main Course

Spice Rack: Turmeric, Salt, Black Pepper

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