By | January 01, 2014


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 fi ber, 4g sugar), 14g protein

Check out Whole Foods Market and Bad Seed’s Winter Farmer’s Market on Friday evenings for local, seasonal ingredients and winter staples.


  • 1/2 teaspoon cumin seeds
  • 3/4 cup chopped onion
  • 1 (14.5-ounce) 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
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