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Measure, sort and rinse lentils until the water runs clear. Set aside.
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In a 5 1/2 quart pot, heat the coconut oil over medium heat.
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Add the onions and cook until they become soft. (about 5 minutes)
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Next, add the garlic and stir until it just begins to brown then add the wine and bouillon cube.
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Reduce until syrupy.
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Next, add the water and lentils to the onions and bring to a boil then reduce to medium-low.
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Cook until lentils are soft. (about 20 minutes)
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When the lentils are cooked, add the spices, coconut milk, basil, cilantro, kale, lime, salt and pepper.
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Cook for another 10 minutes, or until hot.