| 11 | 30 | 247 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 1 can (14oz) | Lentils, canned (rinsed under cold water) |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 large | White onion (diced) |
| 3 clove(s) | Garlic (minced) |
| 1 1/2 litre | Water, filtered |
| 2 medium potato | Sweet potato (scrubbed and cubed) |
| 1/2 bunch | Kale (rinsed and chopped loosely) |
| 1 tsp | Cumin |
| 3/4 tsp | Sea Salt |
| 1 dash | Black pepper |
| 1 tbsp | Extra virgin olive oil |
1. In a large pot on medium heat add olive oil and chopped onions stirring frequently. Cook until onions become translucent.
2. Add chopped garlic and stir. Cook for a minute or two without browning the garlic.
3. Add canned tomatoes, rinsed canned lentil, diced sweet potatoes, cumin, black pepper, and salt.
4. Add water, stir and raise temperature to medium-high. Bring to a boil and boil for 5 minutes, then reduce heat to simmer.
5. Cook on simmer with the lid ajar for about 20 minutes until tomatoes have broken down, stirring occasionally.
6. Ladle into a bowl and enjoy!
Nutritional Highlights
| Meat Alternative | 0.6 |
| Vegetables | 3.5 |
