Combine lentils, vegetable stock, ginger, cinnamon sticks, cumin, sea salt, black pepper and turmeric in a large saucepan. Simmer over medium heat until cooked thoroughly. Add additional stock if needed to cook until tender.
Add coconut oil to saute pan and add collard greens, shredded carrots and red cabbage and garlic. Season with sea salt and pepper to your taste. Cook over medium heat until cooked through.
Serve bowl with rice, lentils and veggies. Top with lime juice or gluten free tamari if desired.
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