recipe courtesy of


Spice Mix:

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon kosher salt

1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
4 large carrots, chopped
2 sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained
1/2 cup chopped dried apricots
1 cup dried lentils, rinsed
1 teaspoon ground black pepper, to taste

1 tablespoon cornstarch (optional)
1 tablespoon water (optional)


Combine the cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt. This mixture can be made in advance and stored.

Melt butter in a large pot over medium heat. Add the onion and cook until soft and lightly browned. Stir in the shredded kale and the spice mixture. Cook until kale begins to wilt and spices are fragrant.

Pour in the broth. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil then reduce heat to low.

Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

To thicken, combine optional cornstarch and water. Stir it into the stew and simmer for about 5 minutes.

Yield: 6 servings