Add carrots and onion and sauté until slightly caramelized.
Add Mombacho Café to bloom in the oil until it becomes fragrant.
Add the lentils and the stock and bring to a boil.
Lower to a simmer and cook 30–45 minutes or until tender.
While lentils are cooking, peel carrots.
Rub whole carrots with oil, salt, spice and maple syrup.
Spread onto sheet pan, and roast at 400F for 30–40 min until just tender but still have a bite (unless you like mushy carrots)
When carrots are almost finished, reduce heat of lentils to low and add coconut milk and kale; turn off heat and stir kale into lentils, it will cook from the residual heat
Add salt as needed.
Serve in a bowl topped with glazed carrots, carrot tops and lemon on the side.
