1 tsp coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 tsp ground cumin
2 tsp chili powder( Optional if you like it hot)
1/4-1/2 tsp smoked sweet paprika, to taste
1/8th tsp cayenne pepper, or to taste
4-oz diced tomatoes
2 cups vegetable broth, more if desired
16 oz of Afro Fusion Cuisine Peanut Curry
2 cup red lentils, rinsed and drained
fine grain sea salt and pepper, to taste
2 handfuls finely chopped Lacinato kale leaves or spinach
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the other spices. You can add half the spices and add more later if you prefer.
3. Stir in the tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in Lacinato kale or spinach ( or any leafy green) and your Peanut curry sauce. Allow to simmer for about 7 minutes and season to taste adding more spices if you wish.