Ingredients:

· 2 Tbs coconut oil

· One medium onion chopped

· 1/2 cup sliced green onions (white and green parts)

· 6 sprigs fresh thyme, divided

· 1 cup yellow Turkish organic yellow split lentils

· Salt and pepper to taste

· 10 – 12 cups vegetable stock or water (with 2-3 organic veggie bouillon cubes)

· 2 medium sized Jamaican yellow yams, peeled and cut into 2-inch chunks

· 1/4 – 1 Scotch bonnet pepper, chopped (I don’t work with a lot of pepper varieties but Scotch bonnets are very common in Jamaican food and if you like spice I would work them gently into the dish starting with ¼ increasing to a whole Scotch bonnet pepper or more depending on your desire for heat)

· 2 bunches of callaloo leaves picked, washed and chopped or 2 bunches of Swiss chard or kale washed, stemmed and chopped. I would make the extra effort to find callaloo because it’s so nutritionally dense and incredibly flavorful.