CURRY RED LENTIL STEW WITH KALE & CHICKPEAS
from simple-veganista.com
Soup
40 min
355 kcal / serving
A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.
Ingredients
- 1 tablespoonolive oil or 1/4 cup water/veg broth
- 1 largeyellow onion, diced
- 5 clovesgarlic, minced
- 1 ½ inchknob fresh ginger, minced
- 1 tablespoonscurry powder (yellow), to taste
- 1 teaspooncumin
- 1 teaspoonturmeric
- himalayan salt to taste
- 1 teaspoonsred pepper flakes, optional
- 1 canfire roasted tomatoes or 1 cup fresh tomatoes, diced
- 2 cupsdry red lentils, rinsed and picked over
- 1 ½ cupscooked chickpeas or 1 can (15 oz) garbanzo beans, drained and rinsed
- 6 cupswater or vegetable broth, + more as needed
- 4 cupskale, julienned
- juice of one lemon, optional
- cooked basmati rice (brown or jasmine ok too), to serve
Directions
- 1
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.
- 2
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!
- 3
Serves 6