2 16ozcontainers salsaI used roasted garlic and restaurant style
32oz1 quart low sodium vegetable broth
1bunch of kalechopped
1/2teaspoonground turmeric
1/2teaspoondried basil
1/4teaspooncayenne pepperoptional
pinchof cinnamon
sea salt and ground pepperto taste
for garnish: fresh grated parmesanavocado, fresh basil
Instructions
Heat oil over medium heat in a large sauce pan. Add in onion, garlic and mushrooms and sauté until fragrant and soft. About 6 minutes or so.
Add in vegetable broth, lentils, salsa, turmeric, basil, cayenne pepper and cinnamon. Bring mixture to a boil, then reduce heat to a simmer and cook for 45 minutes or until lentils are tender.
Add in chopped kale and cook for another 3-4 minutes or until kale has wilted. Taste and season with salt and pepper, if needed.
Spoon stew into bowls for serving. Top with avocado, fresh basil and fresh parmesan (or all three).