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CURRY RED LENTIL STEW WITH KALE & CHICKPEAS
THE SIMPLE VEGANISTA16Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil (or 1/4 cup water/veg broth)
- 1 large yellow onion (diced)
- 5 cloves garlic (minced)
- 1 1/2 inches fresh ginger (knob, minced)
- 2 Tbsp. curry (yellow, to taste)
- 1 tsp. cumin
- 1 tsp. turmeric
- Himalayan salt (to taste)
- 2 tsp. red pepper flakes (optional)
- 15 oz. fire roasted tomatoes (or 1 cup fresh tomatoes, diced)
- 2 cups red lentils (rinsed and picked over)
- 1 1/2 cups cooked chickpeas (or 1 can, 15 oz garbanzo beans, drained and rinsed)
- 6 cups water (or vegetable broth, + more as needed)
- 4 cups kale (julienned)
- 1 lemon (optional)
- basmati rice (cooked, brown or jasmine ok too, to serve)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium1130mg32% |
| Protein22g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber26g104% |
| Sugars2g |
| Vitamin A90% |
| Vitamin C90% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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