Ingredients

The following ingredients have 6 Servings
  • 1 white onion, diced (300 g, about 2 cups)
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped (140 g)
  • 1 large carrot, chopped (170 g)
  • 2 cups quartered brussel sprouts, stems removed (200 g)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp chili flakes (omit if sensitive to spice)
  • 7 cups vegetable broth (1750 mL)
  • 1 28 oz. can diced tomatoes
  • 1 cup uncooked red lentils (175 g)
  • 4 cups de-stemmed and finely chopped kale (160 g, 1 large bunch)

Instruction

  • Add the onion, garlic, carrot, celery and brussel sprouts to a pot with 2-3 tbsp water or broth. Cook over medium heat for 5-10 minutes until softened and fragrant, stirring often.
  • Stir in the spices and cook for 2-3 more minutes. If the pot starts to dry out, add another 1-2 tbsp broth or water.
  • Add the broth, diced tomatoes and lentils and simmer for 15-20 minutes uncovered until the lentils are soft.
  • Turn off the heat and stir in the chopped kale. Let it sit for a few minutes until the kale is mixed in. 
  • Season with salt and pepper, if needed, and serve right away.