Contributed by (Recipe adapted from “World’s Healthiest Foods” at www.whfoods.com)

Ingredients

1 C brown or green Lentils, washed and picked over
4 C + 1 Tbs Vegetable broth
1 medium Onion, chopped
3 medium cloves Garlic, chopped
2 medium Carrots, diced into 1/4 inch pieces
2 medium Celery stalks,diced into 1/4 inch pieces
2 C finely chopped Kale
2 tsp Curry powder
1 15oz can diced Tomatoes (do not drain)
3 Tbs chopped fresh Cilantro (or 1 1/2 tsp dried)
Salt and black pepper to taste

Instructions

Rinse lentils in strainer and sort through, removing debris. Heat 1 Tbs broth in medium soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic, carrots, celery, and kale. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor. Add rinsed and drained lentils, broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes. Add cilantro and season with salt and pepper to taste. Serves 4

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