Savory Lentil Vegetable Stew

***Please feel free to share widely, just give me some credit or a link back

Ingredients

• Extra Virgin Olive Oil
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 yellow onion, chopped
• 2-3 medium carrots, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 4 leaves of kale, sliced and chopped
• 2 (14.5 ounce cans) fire roasted diced tomatoes, undrained
• 1 cup dry red lentils
• 6 cups vegetable broth
• ½ teaspoon, turmeric
• ½ teaspoon, ground cardamom
• ½ teaspoon, salt
• 1 teaspoon, ground cumin
• ¼ teaspoon, ground cinnamon
• Fresh ground black pepper, to taste
• 1 (15.5 ounce) can chick peas, drained
• 1 (15.5 ounce) can cannellini beans, drained

Directions

• Drizzle 1-2 tablespoons of extra virgin olive oil in a large soup pan and place over medium heat.
• Sauté the peppers, onion, celery, carrots, and garlic.
  • Cover and cook for about 5 minutes.
• Add the diced tomatoes, lentils, and spices, and continue to cook while covered for another 5 minutes.
• Add the vegetable broth, mix well, and bring to a boil.
• Reduce to simmer and cook for 40-45 minutes.
• Add the chickpeas and cannellini beans and cook another 10 minutes.
• Mix in the kale and cook for another minute.
• Service with fresh grated vegan mozzarella cheese.

Enjoy!