2 cups of dried lentils or 1 tin of lentils
1 tbsp olive oil
1 large onion, chopped (about 2 cups of onion)
2 garlic cloves, chopped
1 lb cauliflower, chopped into very small florets
2 leeks, white and green parts only, halved, washed carefully, and chopped)
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 bay leaves, 2 tsp cumin
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1/2 tsp cayenne (very spicy– add 1/4 tsp or less for a milder flavour)
8 cups low sodium vegetable broth
32 oz diced tomatoes with juice (1 large can)
2 cups chopped kale or Swiss chard
1. Remove any stones or impurities in the lentils and rinse the lentils in a wire mesh strainer or if using tinned lentils rinse and strain.
2. Heat the oil in a deep pot/pan over medium heat.
3. Sauté the onions for about 4 minutes, till softened.
4. Add the chopped garlic, cumin, cayenne and sauté for another minute.
5. Then add the lentils, bay leaves, carrots, leeks, celery, thyme, vegetable broth, salt and pepper and 2 cups of water and cook for 20 minutes on medium heat.
6. Add the kale/chard, tomatoes and cauliflower then simmer for 25 minutes on medium heat.
Serve with various types of breads, rice, cous cous, quinoa, or eat on its own as this dish is high in protein.
Plain yogurt, feta, crème fraîche, grated Parmesan, Greek yogurt or low-fat sour cream