1 tbsp olive oil
1 red onion, diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 carrot, peeled and diced
1 tsp ground cumin
1/2 tsp cinnamon
1 cup dried green lentils
3 cups organic vegetable broth
4 cups chopped, stemmed kale
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Preparation
In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.
Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.
Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.
Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.
