4cupsvegetable brothI actually used 2 cups broth and 2 cups water
4cupsgreenskale, swiss chard, roughly chopped
salt to taste
Instructions
Rinse the red lentils well, then set aside.
In a large stock pot, sauté the onions and carrots in coconut oil until soft, then add the garlic, ginger, red bell pepper, thai curry paste, tomato paste, red pepper flakes, and garlic powder. Cook until soft and fragrant.
Add the vegetable broth, coconut milk, and lentils. Bring to a boil, and simmer, covered, for about 25-30 minutes or until the lentils are very tender. Stir in the greens.
Season with salt, pepper, and the lemon or lime juice. Serve as is or with rice, farro, soba, or rice noodles!
Note: For a soupier kind of stew-curry, just add up to 1 cup of water during the simmering process. Also, I highly recommend doubling this recipe!