Ingredients

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

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.