INGREDIENTS
1/4 cup
extra virgin olive oil
1 medium
yellow onion
2
carrots
4
garlic cloves
2 tsp
ground cumin
1 tsp
curry powder
1/2 tsp
dried thyme
28 oz
canned tomatoes
1 cup
dried green lentils
4 cups
vegetable broth
2 cups
water
1 tsp
salt
1 pinch
red pepper flakes
1 serving
black pepper
1 cup
kale
1 tbsp
lemon juice