CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

Name: CURRY RED LENTIL STEW WITH KALE & CHICKPEAS
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1 tablespoon olive oil or 1/4 cup water/veg broth; 1 large yellow onion, diced; 5 cloves garlic, minced; 1 1/2 inch knob fresh ginger, minced; 1 – 2 tablespoons curry powder (yellow), to taste; 1 teaspoon cumin; 1 teaspoon turmeric; himalayan salt to taste; 1 – 2 teaspoons red pepper flakes, optional; 1 can (15 oz) fire roasted tomatoes or 1 cup fresh tomatoes, diced; 2 cups dry 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; juice of one lemon, optional; cooked basmati rice (brown or jasmine ok too), to serve