1 cup green lentils
2-3 cups chopped organic greens—spinach, kale, chard (or frozen package is produce drawer if empty!)
1 cup vegetable broth
3 cloves garlic
1 Tbsp. coconut oil
1 teaspoon coriander
1 teaspoon Turmeric
1 teaspoon cumin
3 cups water (more as needed)
1/2 tsp sea salt (to taste)
1/2 tsp black pepper (to taste)
1/4 cup fresh or 1/2 tsp dried mint
Heat coconut oil in a large pot. Chop onions and add to coconut oil. Sautee until onions are golden brown about 8 minutes. Add lentils, garlic, spinach to pot. Add broth and water. Add coriander, turmeric, cumin, mint salt and pepper.
Bring to boil then reduce heat and simmer uncovered on low-medium for about 40 minutes until lentils are tender.
Shut off heat and add juice from lemons (about 3/4 cup) , saving a few slices for garnish.