Step 1 - FOR THE LENTILS
Preheat oven to 400F.
Step 2 -
Heat dutch oven to medium-high heat and add oil.
Step 3 -
Add carrots and onion and sauté until slightly caramelized.
Step 4 -
Add Mombacho Café to bloom in the oil until it becomes fragrant.
Step 5 -
Add the lentils and the stock and bring to a boil.
Step 6 -
Lower to a simmer and cook 30–45 minutes or until tender.
Step 7 -
While lentils are cooking, peel carrots.
Step 8 -
Rub whole carrots with oil, salt, spice and maple syrup.
Step 9 -
Spread onto sheet pan, and roast at 400F for 30–40 min until just tender but still have a bite (unless you like mushy carrots)
Step 10 -
When carrots are almost finished, reduce heat of lentils to low and add coconut milk and kale; turn off heat and stir kale into lentils, it will cook from the residual heat
Step 11 -
Add salt as needed.
Step 12 -
Serve in a bowl topped with glazed carrots, carrot tops and lemon on the side.
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