Ingredients

• 2 tbsp coconut oil
• 1 cup chopped green onions (3-4)
• 3 garlic cloves, minced
• 1.5 cups coconut milk
• 3 cups vegetable stock
• 1 cup lentils
• lemongrass stalk, cut into 3-inch long strips
• 1 tbsp fresh ginger, grated
• 1 tbsp tamari
• 1/2 tsp cayenne pepper
• 1 cup green beans, diced
• 1 cup collard greens, chopped
• 1 piece combo (optional)
• 1/2 lime, zested and juiced
• toasted coconut (optional)

Cashew Cilantro Crème

• 1/2 cup cashews, soaked at least 2 hours
• 1/2 lime, juiced
• 1/2 cup cilantro, chopped
• 1/2 cup coconut milk

Instructions

1. In a large stockpot melt the coconut oil. Add the green onions and garlic and cook for roughly 3 minutes, until you can smell the garlic.
2. Add coconut milk, vegetable stock, lentils, kombu, lemongrass, ginger, tamari, and cayenne pepper. Bring to a boil then lower the heat and simmer for 20 minutes.
3. Add the green beans and simmer for another 5 minutes.
4. Add the collard greens, lime juice, and lime zest and simmer until wilted.
5. To make the cashew cilantro crème, combine the cashews, lime juice, cilantro and water in a blender and blend until smooth.
6. Serve hot with cashew cilantro crème and garnish with toasted coconut.