From the cook book "oh she glows"
The broth is amazing. Perfect blend of spices. The lentils add protein to this recipe. 10 grams per serving. It tastes so good and looks amazing too.
1 tsp coconut oil
1 sweet onion, diced
2 large cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/8 tsp cayenne pepper (or to taste)
1 14oz/396g can diced tomatoes with their juices
5 1/2 cups vegetable broth
1 cup uncooked red lentils
sea salt and freshly ground black pepper
2 handfuls destemmed torn kale leaves (I added more)
In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is translucent. Add celery, season with salt, and sauté for a few minutes more.
Add bay leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Sauté for a couple of minutes, until fragrant.
Stir in the tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Season with salt and pepper. Remove and discard the bay leaf.
Stir in the kale and cook for a few minutes more, until it has wilted.
Serve and enjoy