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