Ingredients
- 1 yellow onion
- 4 carrots
- 2 yellow potatoes
- 2 tbsp olive oil
- 1 ½ tbsp minced garlic
- ¾ tsp cumin
- ¾ tsp ground coriander
- 2 cups red lentils (dry)
- 4 cups vegetable broth
- 6 cups kale
- 1 lemon
- ½ cup chopped parsley
Steps
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Peel and dice onion, carrot and yellow potato in 1-inch pieces.
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Heat olive oil in a large pot over medium heat. Add onion. carrot and a pinch of salt; cook 5 minutes, or until softened. Add garlic and cook another 1 minute more.
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Add yellow potato, cumin, ground coriander, salt and pepper; toast 30 seconds. Add lentils, broth and 2 cup water. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, or until lentils are just tender.
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Meanwhile, tear kale leaves into bite-sized pieces, discarding the tough center stems. Cut lemon into wedges. Chop parsley.
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Stir kale into the pot and cook another 3 minutes, or until greens have wilted. Season with salt and pepper to taste.
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Divide into bowls and garnish with parsley and a squeeze of lemon.
