Turmeric-Y Curried Red Lentil Stew With Fresh Ginger And Seasonal Greens (Vegan)

• 2 cups dried red lentils, rinsed, drained and picked over for debris
• 3 tablespoons olive oil
• 2 medium yellow or sweet onions, diced
• 8 cloves of garlic (1 head) finely minced
• 1/4 cup fresh ginger, finely minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 teaspoons turmeric
• 1/2 cup crushed tomatoes
• 2 teaspoons salt
• 1 1/2 teaspoons crushed red pepper
• 8 cups unsalted vegetable broth
• 2 cups chopped fresh spinach, kale, arugula, chard or other seasonal cooking greens
• extra crushed red pepper for garnish

1. Heat olive oil in a large stockpot over medium heat.rnAdd onions and cook for 2-3 minutes until they become fragrant and slightly translucent, rnstirring frequently.
2. Add garlic and ginger, stirring every 15 seconds or so.rnCook for 1-2 minutes more.rnAdd curry powder, turmeric, cumin, salt and red pepper, rncook for 1 minute.
3. Add lentils, stirring to incorporate into the mix.rnCook for 30 seconds longer, allowing mix to rnbecome fragrant.
4. Add stock and tomatoes, stir well to incorporate.rnTurn burner to low and simmer partially covered rnfor 30 minutes.rnStir every 10 minutes or so.
5. Once the 30 minutes are up, taste your soup, rnadding more salt if needed.rnIf the mix looks a little on the thick side, add more stock or crushed tomatoes, 1/4c at a time.
6. Stir in greens right before serving.

red lentils, olive oil, sweet onions, garlic, fresh ginger, curry powder, ground cumin, turmeric, tomatoes, salt, red pepper, vegetable broth, fresh spinach, red pepper

Taken from food52.com/recipes/24122-turmeric-y-curried-red-lentil-stew-with-fresh-ginger-and-seasonal-greens-vegan (may not work)