1/2Cplain coconut milk yogurtany plain yogurt will do
1/2Cwatermore or less for desired texture
salt and pepper
Bring a medium pot of water to a boil. Add lentils and simmer for 12-15 minutes until tender but not mushy. I like them pretty firm for this dish. Drain and rinse with cool water.
Add chopped kale to a bowl with olive oil and lemon juice. Use your hands to massage the leaves for 15-30 seconds until tender. Massaging kale brings out a delightfully sweet taste and creates a softer texture, making it much less rigid and bitter.
Fill the same sauce pan you used for the lentils with water. Bring to a boil and add green beans. Boil for 1-2 minutes until they become just slightly more vibrant and tender. Drain and transfer immediately to an ice bath to cool.
Add all ingredients for sauce to a blender and purée until creamy. Season to taste.
Arrange all veggies, lentils, and seeds in bowls. Drizzle with sauce right before serving. Toss to combine!