- olive oil
- 2-3 cloves garlic, minced
- 5 carrots, chopped
- 5 stalks celery, chopped
- salt (I just put it in liberally but add to your choosing, start with 1/2 tsp and go from there)
- 2 tbsps curry powder
- pinch red pepper flakes
- 1 cup lentils (red or green), rinsed
- 4 cups veggie stock
- 1 can coconut milk
- 1 can chickpeas
- 1 can diced tomatoes
- 1 small bunch kale (about 3 cups), chopped
- 1 tbsp lime juice
In a large pot over medium high heat, sauté garlic in the olive oil until it starts to become fragrant (1 min). Add carrots, celery, and salt, and cook until they soften (about 6-7 min). Add in curry powder and chili flakes, stirring consistently for 30 seconds.
Add lentils, stock, coconut milk, chickpeas, and tomatoes. Bring to a boil, then reduce heat and let simmer covered for about 20 min. Add in chopped kale and let simmer another 5 minutes. Take off heat and add lime juice.
- Note- as I mentioned, add salt to taste. I like food to be restaurant salty so I am not being prescriptive, but to each their own.
- Note 2 - I can’t stand onions so they’re not in this recipe. If you were to want them (shudder) you’d add them at the beginning with the garlic.