Curried Lentil Stew

One of my oldest and most favorite recipes, this spicy soup is wonderful on a chilly day.

• 3 Tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp curry powder (mild or hot – you decide)
• 2 tsp ground cumin
• Ground cayenne to taste, or optional
• 2 32-oz container high-quality chicken or vegetable broth (no additives/MSG)
• 1 14.5-oz container of crushed tomatoes
• 1 lb. ground chicken or turkey or crumbled tempeh
• 1 cup lentils (rinsed and soaked for a couple hours in slightly acidic water)
• 2 large sweet potatoes, scrubbed and cut in small cubes
• 1 large bunch of kale, stalks and leaves separated (use two-handed stripping)
• Unrefined Sea salt (to taste)

Heat olive oil in a large stew pot. Add onion and finely sliced kale stalks and cook until soft – about 4 minutes. Add garlic, curry powder, cumin, turmeric, and cayenne and cook an additional minute. Add protein and continue to sauté until lightly browned. Add tomatoes and lentils and stir well to disperse spices thoroughly. Add broth; start with 1 ½ cartons. Cover and simmer until lentils are tender (~20 minutes). Add sweet potatoes (and additional sea salt if necessary). If necessary, add more broth. Simmer until tender – about 10 minutes. Taste and add more curry powder and seasalt as desired. Coarsely chop kale leaves and add them now, stirring carefully to tame all pieces within the liquid. Cover and cook a final ten minutes.