Gluten Free Vegan Serves 4

• 1 tsp Ginger Paste
• 2 tsp Ground Coriander
• 1 Clove Garlic Mashed Into Paste
• 3 Tbsp Raw Coconut Oil
• 1 tsp Ground Cumin
• ¼ tsp Cumin Seeds
• 1 Small Shallot Minced
• ¼ tsp Ground Turmeric
• 1 Tbsp Tomato Paste Mixed With 1 Tbsp of Water
• 4 Ounces of Green Beans Cut Into ¾ Inch Length
• 1 ¼ Cup Dried Green Lentils
• 4 Ounces Kale Stemmed & Chopped Finely
• 1 Medium Carrot Thinly Sliced
• ½ tsp Cayenne Pepper
• 1 Cup Cilantro Chopped Fine
• 2 Small Sweet Potatoes Cubed ¾ Inch
• Salt & Pepper to Taste

Directions:

In a small bowl combine ginger, garlic, coriander, and ground cumin. Stir in ¼ cup of water and make into a paste. In a small pan heat oil and toast cumin seeds for 5 seconds prior to adding shallots. Once shallots are added cook for 1 minute and add in paste mixture and cook for an additional 2 minutes. Stir in the tomato paste mixture and cook for an additional minute. In a saucepan, combine lentils, turmeric, potatoes, and 5 cups of water. Bring pan to a boil and lower to a simmer to cook for 20 minutes partially covered or until lentils are barely tender. Add in vegetables and ¾ of the cilantro, cayenne, salt and pepper. Cook until all vegetables and lentils are tender for about 15 minutes. Lastly, scrape in spice paste and remaining cilantro and simmer for 5 minutes prior to serving.