| 12 | 40 | 426 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 3/4 cup | Red lentils, raw |
| 1 can(s) (16 oz) | Diced tomatoes, canned (with garlic and onion) |
| 1 can (13.5oz) | Coconut milk, reduced fat |
| 1 cup | Vegetable stock/broth |
| 1 tbsp | Curry powder (heaping) |
| 1 1/2 piece, 1-inch | Ginger root (minced) |
| 1 tsp | Turmeric, powder |
| 1 tsp | Salt |
| 1 can (15oz) | Chickpeas, canned, drained |
| 4 cup | Kale (deveined and roughly chopped) |
| 1 tbsp | Lime juice (fresh) |
| 1/3 cup | Cilantro (coriander) (roughly chopped) |
In a Dutch oven or 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!
| Meat Alternative | 1.3 |
| Vegetables | 4.0 |
