Serves 6
1 ½ cups Dried Brown Lentils (rinsed & drained)
2 T Grapeseed or Olive Oil
Bouquet Garni Parsley Stems, celery leaves, sprigs of Thyme (in a tea infuser)
1 medium Onion (thinly sliced)
1 teaspoon Sea Salt
2 Quarts Chicken or Veggie Stock ( good MSG free brands are Imagine, Wolfgang Puck or Herb Ox Boullion)
16 ounces Unseasoned Crushed Tomatoes
2 teaspoons Curry Powder
2 teaspoons Cumin Powder
½ teaspoons Cayenne Pepper
1 Large Bunch of Kale (coarsely chopped)
2 cups Garbanzo Beans (drained of liquid from can)
Directions
1. Place lentils in a fine mesh sieve and rinse under cold running water. Set aside. 2. In a stock pot, combine the oil, bouquet garni,, onion and 1 tsp. sea salt. Cook covered over low heat until soft, but not browned for about 3 mins. Add stock and bring to a simmer over med heat. Add lentils, curry powder, cumin and cayenne and stir. Simmer, covered, until lentils are tender, about 20 - 35 mins. 3. Add kale & chickpeas and cook until the leaves wilt, about 5 mins. Remove bouquet garni. Taste for seasoning.
2 T Grapeseed or Olive Oil
Bouquet Garni Parsley Stems, celery leaves, sprigs of Thyme (in a tea infuser)
1 medium Onion (thinly sliced)
1 teaspoon Sea Salt
2 Quarts Chicken or Veggie Stock ( good MSG free brands are Imagine, Wolfgang Puck or Herb Ox Boullion)
16 ounces Unseasoned Crushed Tomatoes
2 teaspoons Curry Powder
2 teaspoons Cumin Powder
½ teaspoons Cayenne Pepper
1 Large Bunch of Kale (coarsely chopped)
2 cups Garbanzo Beans (drained of liquid from can)
Directions
1. Place lentils in a fine mesh sieve and rinse under cold running water. Set aside. 2. In a stock pot, combine the oil, bouquet garni,, onion and 1 tsp. sea salt. Cook covered over low heat until soft, but not browned for about 3 mins. Add stock and bring to a simmer over med heat. Add lentils, curry powder, cumin and cayenne and stir. Simmer, covered, until lentils are tender, about 20 - 35 mins. 3. Add kale & chickpeas and cook until the leaves wilt, about 5 mins. Remove bouquet garni. Taste for seasoning.
Adapted from: Vegetable Harvest by Patricia Wells
