Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water/veg broth 1 large yellow onion, diced 5 cloves garlic, minced 1 1/2 inch knob fresh ginger, minced 1 – 2 tablespoons curry (yellow), to taste 1 teaspoon cumin 1 teaspoon turmeric himalayan salt to taste 1 – 2 teaspoons red pepper flakes, optional 1 can (15 oz) fire roasted tomatoes or 1 cup fresh tomatoes, diced 2 cups dry red lentils, rinsed and picked over 1 1/2 cups cooked chickpeas or 1 can (15 oz) garbanzo beans, drained and rinsed 6 cups water or vegetable broth, + more as needed 4 cups kale, julienned juice of one lemon, optional cooked basmati rice (brown or jasmine ok too), to serve

Preparation

• Instructions In large pot or stock pot, heat oil over medium heat, saute onion, garlic, and ginger until onion becomes transparent, about 5 minutes. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts. Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy! Serves 6