Stewed Kale & Lentils

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1 carrot, peeled and diced
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) cinnamon
• 1 cup (250 mL) dried green lentils
• 3 cups (750 mL) organic vegetable broth
• 4 cups (1 L) chopped, stemmed kale (Schipper Farms or Hotchkiss) 
• 1/4 cup (60 mL) raisins
• 1/4 cup (60 mL) chopped walnuts, toasted

Directions

1. In a large pot on the stove, 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.