If you enjoy Indian cuisine, this recipe is a must-try! It’s healthy, quick to prepare, and packed with delicious flavors. With just 20 minutes of prep time, you can let it simmer in your slow cooker all day, filling your home with mouthwatering aromas. Best of all, it tastes amazing fresh and even better the next day.
This recipe was inspired by Chef Bai. Check it out HERE
INGREDIENTS
• 1 onion, diced
• 4 medium carrots, sliced
• 4 stalks celery, diced
• 2 small sweet potatoes, peeled and diced
• 3 cloves of garlic, minced
• 1/2 tsp black pepper
• 1 1/2 cup dry lentils
• 2 tsp curry
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp cayenne (optional)
• 1/2 tsp cinnamon
• 8 cups veggie stock
• 1 can garbanzo beans, rinsed and drained
• 1 bunch kale, stems removed and rough chopped (about 6 cups)
• 1 large lemon, juiced
METHOD- Slow Cooker
Put everything except for the kale and lemon into a crockpot. Put the crockpot on high and cook for 3-4 hours or 8 hours on low. After 8 hours, add lemon juice (about 1-1/2 tablespoonsful).
Just before serving add kale to individual bowls. (you can add this to the batch at the end of cooking as well but it gets pretty soggy the next day when reheating.).