Serves 4

2 cups lentils, rinsed (split peas also work)

1 medium yellow onion, peeled and diced

4 cloves garlic, chopped

1 (7 oz) can mild fire roasted chiles

1 (14.5 oz) can diced tomatoes

3 cups chopped kale (leaves only)

1 Tbsp ground cumin

1 tsp ground ginger

1/2 to 1 tsp kosher salt

3 cups veggie or chicken broth


Use a 6-quart slow cooker. Rinse the lentils until the water runs clear. Put the wet lentils into your slow cooker. Add the onion, garlic, chiles and diced tomatoes. Add the kale, cumin, ginger, and salt. Stir in the broth. Cover and cook on low for 5-6 hours or until the lentils are tender to bite and the onion is translucent.

Serve with crusty homemade cornbread (gluten free of course) if desired.

Great as a main dish or as a side dish.

Leftovers freeze and reheat well, but you might thin it a bit with broth or water when reheating.

adapted from