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

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.