3 cups red lentils
2 15 ounce cans coconut milk
2 yellow onions, chopped
2 lemons, juiced
1/2 tablespoon lemon zest
5 1/2 tablespoons chopped ginger
1 bulb garlic, chopped
2 tablespoons extra virgin olive oil
8 cups chicken broth or chicken bone broth
1 teaspoon sea salt
1 1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons dry thyme
1 tablespoon curry powder
1 bunch lacinato kale, chopped into bite size strips
chopped cilantro, lime wedges and your favorite hot sauce for garnish
Combine all ingredients except 1/2 of the lemon juice, kale and garnishes in a slow cooker. Cook on low 5 hours.
Stir in kale and remaining lemon juice. Cook 5 minutes, or until kale is softened and bright green.
Top with cilantro, a squeeze of lime and your favorite hot sauce and enjoy!
If you enjoy this recipe, you might like the recipes in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free) available here.