Moroccan Lentil and Kale Stew

Serve this topped with sautéed onions. Other greens could be used in place of the kale. 4 servings. 45 min

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 2  large carrots, peeled and diced
• 1  onion, diced
• 2  garlic cloves, minced
• 7  cups water
• 1 1⁄2 cups brown lentils
• 2  teaspoons cumin
• 1⁄2 teaspoon black pepper
• 2  cups kale, chopped
• 4  tablespoons fresh parsley, chopped
• 1  teaspoon salt
• 1  lemon, juice of

Directions

1. Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
2. Cook until lentils are tender; about 20 minutes.
3. Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.