Curried Lentils

• 1 cup brown or green lentils, washed and picked over - Bulk Aisle 5
• 1 tbsp. olive oil - Bulk Aisle 5
• 4 cups Health Valley vegetable broth - Aisle 2
• 1 medium onion, chopped - Produce
• 3 medium cloves garlic, chopped - Produce
• 2 medium carrots, sliced into 1/4 inch pieces - Produce
• 2 medium celery ribs, diced into 1/4 inch pieces - Produce
• 2 cups finely chopped kale (tear off heavy ribs of leaves before chopping) - Produce
• 2 tsp. curry powder - Herbs & Spices
• 15oz. can diced Muir Glen tomatoes, not drained - Aisle 3
• 3 tbsp. chopped fresh cilantro - Produce
• Celtic sea salt and black pepper to taste - Herbs & Spices

Rinse lentils in strainer and sort through, removing debris. Heat the oil in medium soup pot. Saute lentils over medium heat for 5 minutes, stirring frequently. Add garlic, carrots, celery, and kale. Continue to saute for another couple of minutes. Add curry powder and mix to bring out its flavor. Add rinsed and drained lentils to broth and tomatoes. Bring to a boil, reduce heat to medium low and simmer uncovered until lentils and vegetables are tender, about 30 minutes. Add cilantro and season with salt and pepper to taste. Serves 4