3 Tbsp olive oil
Veggie Box green onions, bulbs chopped.
1 cup diced Veggie Box carrots
4 garlic cloves, chopped (from last week!)
2 inch piece of ginger, peeled and grated
¼ tsp red pepper flakes
1 Tbsp + 2 tsp curry powder
2 tsp salt
1 cup dried green lentils
Veggie Box tomatoes, diced
2 cups broth or water
1 can full-fat coconut milk
½ cup fresh cilantro, chopped
Veggie Box kale, chopped

3 Tbsp olive oil 1 cup diced Veggie Box carrots 4 garlic cloves, chopped (from last week!) 2 inch piece of ginger, peeled and grated 1 Tbsp + 2 tsp curry powder 2 tsp salt 1 cup dried green lentils 2 cup s broth or water 1 can full-fat coconut milk

Heat a dutch oven or soup pot to medium-high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent. Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute. Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up
the tomatoes until they are about 1 inch in size. Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes. Take the lid off and add the chopped kale and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken. Taste and adjust salt if necessary before serving. Top each bowl of stew with rice, lime, cilantro and coconut milk.