Serves 4 Prep: 10 min Cook: 20 min
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2 Tbsp oil
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1 large onion, chopped
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½ bag baby carrots, coarsely chopped (about 1 ½ cups)
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½ tsp ground cumin
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3 large vegetable bouillon cubes
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1 package (1 lb) red lentils, picked over and rinsed
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½ tsp salt
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¼ tsp hot pepper sauce
Directions:
1. In a large, deep pot, heat oil over medium-high heat. Add onion, carrots and cumin; cook 5 minutes or until softened. Add bouillon cubes and 8 cups water. Bring to a simmer.
2. Add lentils. Cover, reduce heat, to medium-low and cook 10 minutes. Uncover pot. Raise heat to high; stir in kale and salt.
3. Cook 5 minutes, uncovered, stirring occasionally, or until kale is tender. Remove from heat; stir in hot sauce and serve warm.