Video and Written Recipe by and Andy’s East Coast Kitchen
Ingredients:
2 Yellow Onions diced
2 Garlic Cloves minced
2 inch Ginger minced
2 Carrots peeled and diced
3 Celery Stalks diced
1 Sweet Potato diced
2 tsp Cumin
1 1/2 tbsp Turmeric
2 tsp Smoked Paprika
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
1 tbsp Tomato Paste
4 cups Veggie Stock
2 cups Water
1 cup Dried Red Lentils
Instructions:
- Into a pot set over medium heat, add in 2 tbsp of olive oil. Once heated add in 2 diced onions, 2 minced garlic cloves and 2 inches of minced ginger. Allow your aromatics to cook down for about 2 min.
- Next we want to add in 2 diced carrot, 3 diced celery stalks and 1 diced sweet potato. Mix well.
- Add in 2 tsp of cumin, 1 ½ tbsp of turmeric, 2 tsp of smoked paprika, 1 1/2 tsp of kosher salt and 1 tsp of black pepper. Give that a mix and allow your spices to bloom. Cook for 2-3 min.
- Next add 1 tbsp of tomato paste along with 4 cups of veggie stock and 2 cups of water. Give that a good mix. Add in 1 cup of red lentils. Let that bubble away for 15 – 20 min or until your lentils are soft.
- Once your lentils are cooked, add in about 2 cups of shredded kale, 1 cup of diced tomatoes and about ½ a lemon juiced. Give that a stir and season with kosher salt and black pepper.
