Thai Coconut Lentils with Kale

Cook lentils according to package directions. I like to bring mine to a boil in a saucepan with 1 1/2 cups water and then simmer for 40 minutes. When done remove from heat, then drain excess water. This can also be done ahead of time.

Heat coconut oil in a large pan or skillet over medium heat. Once melted, mash the tom ka paste into the coconut oil. Stir in the minced garlic and ginger and half of the sliced green onions. Saute until fragrant, about 30 seconds to a minute. Stir in the coconut milk and heat through. Once hot, add the kale and cooked lentils. Continue sauteing, stirring frequently, until kale leaves are softened and bright green.

Serve immediately, topped with remaining green onions. Enjoy!