Categories: dinner

Ingredients

• 1 tbsp
• olive oil
• 1 red onion diced
• 3 cloves garlic minced
• 1 tbsp minced fresh ginger
• 1 carrot, peeled and diced
• 1 tsp ground cumin
• 1/2 tsp \cinnamon
• 1 cup dried green lentils
• 3 cups organic vegetable broth
• 4 cups chopped, stemmed kale
• 1/4 cup golden raisins
• 1/4 cup chopped walnuts, toasted

Directions

1. In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

2. Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

3. Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

4. Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.

Email to a friend | Print this recipe | Back