1 tbsp unrefined coconut oil 1/2 cup chopped celery 1 tbsp chopped garlic 8 cup veggie broth or water 3/4 lb rinsed red lentils 1 tbsp grated ginger 2 tsp ground cumin 1/2 tsp salt 5 cup chopped kale 5 cup chopped baby spinach to taste freshly ground pepper
Heat the coconut oil in a large pot over medium-high heat. Add the celery and garlic and cook, stirring until the celery is softened. Add the veggie broth, lentils, ginger, cumin and salt and bring to a boil. Reduce the heat to low and add the kale and baby spinach. Cook until the lentils are soft and tender, stirring occasionally. Season with pepper, if desired.
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