1/2 teaspoon cumin seeds
3/4 cup chopped onion
1 (14.5 ounces) can diced tomatoes
1 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
Juice of 1 lemon (about 2 tablespoons)
1 1/2 cup shredded kale
1/4 teaspoon fine sea salt
Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
PER SERVING:240 calories (35 from fat), 4g total fat, 2g saturated fat, 0mg cholesterol, 410mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein
Makes 6 servings.
Source: http://www.wholefoodsmarket.com/recipes/3373?utm_source=email&utm_medium=&utm_term=Vegetarian&utm_content=Recipe&utm_campaign=2013_01_02_Recipes