This is fast and easy. You can serve it over rice or naan bread.
Ingredients:
3/4 cup red lentils1 (15 1/2) ounce can diced tomatoes
1 (15 1/2) can lite coconut milk
1 cup water or broth
1 heaping tablespoon curry powder
~1 1/2 tablespoon fresh ginger, minced
1 tsp garlic, minced
1 teaspoon turmeric
1 teaspoon salt
1 (15 1/2 oz.) can chickpeas, drained and rinsed
4 cups roughly chopped, deveined kale
1 tablespoon lime juice
1/3 cup roughly chopped fresh cilantro
In a large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, and salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green. Stir in the lime and cilantro and serve. Enjoy!
1 teaspoon turmeric
1 teaspoon salt
1 (15 1/2 oz.) can chickpeas, drained and rinsed
4 cups roughly chopped, deveined kale
1 tablespoon lime juice
1/3 cup roughly chopped fresh cilantro
In a large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, and salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green. Stir in the lime and cilantro and serve. Enjoy!
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