Ingredients

• 1 1/2 tablespoons coconut oil
• 1 tablespoon olive oil
• 1 yellow onion diced
• 1/2 red onion diced
• 3 carrots diced
• 4 stalks celery diced
• 2 cloves garlic minced
• 1 tablespoon cumin
• 1 tablespoon tumeric
• 1 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup red lentils
• 2 cups vegetable broth
• 2 cups water
• 1/2 cup whole wheat cous cous
• 1 bunch kale
• 1/2 cup light coconut milk
• Organicville Sriracha to taste

Directions

1. In large pot, heat coconut oil and olive oil.

2. Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.

3. Stir in seasonings and tomato paste and let cook 1-2 minutes until fragrant.

4. Add in lentils, broth, and water and bring to a boil.

5. Reduce heat to medium and let cook 15 minutes.

6. Stir in couscous and kale and let cook 10-15 minutes more or until lentils and couscous are cooked.

7. Stir in coconut milk.

8. Serve, topped with cashews or peanuts and sriracha.