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Bring the irresistible combination of coconut and lime together with whole green lentils and you'll never look back!
1 Tbsp (15 mL) coconut oil
¾ cup (175 mL) finely diced onion
1 Tbsp (15 mL) minced fresh ginger
2 cups (500 mL) vegetable stock
1 can (14oz/498 mL) reduced-fat coconut milk
¾ cup (180 mL) green lentils
¾ cup (180 mL) dry pearl barley, rinsed & drained
half lime, zest & juice
2 Tbsp (30 mL) chopped fresh cilantro (reserve some for garnish)
1⁄3 cup (75 mL) toasted unsweetened coconut flakes (reserve some for garnish)
½ tsp (2 mL) salt
½ tsp (2 mL) ground black pepper
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