Ingredients
- 3 teaspoons extra virgin olive oil
- 1 small white onion & 1 small red onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 ounce can of diced tomato, drained
- 1 cup green lentils, rinsed well
- 4 cups vegetable broth
- 2 cups water
- salt & pepper to taste
- pinch red pepper flakes
- 2 cups chopped kale, harder ends removed
- juice of 1/2 to 1 medium lemon, to taste
- 300g potatoes cooked