Turmeric, Carrot & Red Lentil Stew

, 50–55 min, Serves 6–8

A warming, spiced vegetable and lentil stew with turmeric, ginger, and kabocha squash; finished with kale and served with sour cream or yogurt.

prepTie marjoram with cooking twine
3 tablespoons olive oil	Sauté onion, garlic & ginger, 3–5 min	Add carrot & squash, stir 5–7 min	Add marjoram, bay leaves, broth & lentils	Bring to boil, then simmer	Stir in spices & tamari, simmer 30–35 min	Add kale, cook gently until tender	Season with salt & pepper to taste
1 large sweet onion, roughly chopped
4 garlic cloves, minced
2 in. piece of ginger, grated or minced
1 lb. / 450 g carrots, roughly chopped
1 lb. / 450 g kabocha squash or pumpkin, roughly chopped
1 small bunch marjoram, tied with cooking twine
4 bay leaves
2 quarts / 1.9 L organic vegetable or chicken broth
300 g red lentils
1 1/2 tablespoons ground turmeric
1 teaspoon coriander
1 teaspoon za'atar
2 teaspoons sumac
1/4 teaspoon cumin
1/8 teaspoon cayenne
3 tablespoons tamari
5 stalks of kale, de-stemmed and torn
sea salt to taste
freshly ground pepper to taste

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