Ingredients: |
Ingredients: a drizzle of extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
1 zucchini
2 stalks of celery (optional)
4 garlic cloves, pressed or minced (optional)
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed (i never rinse)
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh kale
Juice of ½ to 1 medium lemon
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Directions: |
Directions:Warm the olive oil in a large pot
Once the oil is shimmering, add the chopped onion, carrot, zucchini and celery and cook, stirring often, until the onion has softened and is turning translucent.
Add the garlic, cumin, curry powder and thyme.
Cook until fragrant then pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water.
Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
Raise heat and bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Add in kale (as much as you'd like (i usually do a third to a half of the bag from trader joe's) and add in the lemon juice.
Freezes pretty well - sometimes thickens though but then I just pour it over pasta and it's delicious that way too! |
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