A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.
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.
As with all recipes, adjust spices to taste adding anything more or less to your liking.
Keywords: red lentil stew, curry lentil stew, vegan lentil stew recipe