Orange Lentil Stew

 I realize this might not look like much, but on these chilly days, this lentil curry is the nicest treat.  The smell of the garlic and ginger cooking fills the house and rumbles your tummy.  Lentils are a whole grain protein that's low in fat (none) and high in fiber so you can eat a LOT of this stuff and fill up guilt free!  You can use whatever veggies you like, zucchini and kale for a green version and eggplant for a purple, but this is my favorite, it cuts my sweet craving!

Serves 4

Ingredients :

• 3 tablespoons coconut oil 
• 2 tablespoons chopped fresh ginger 
• 2 cloves garlic, chopped 
• 8 scallions, sliced
• 1 tablespoon 'sweet' curry powder from Penzey's
• 4 medium carrots (about 8 ounces), chopped 
• 1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch pieces 
• 1 cup lentils 
• 1 can organic chickpeas
• 4 cups vegetable broth 
• lime wedges

Directions

• Heat the oil in a large saucepan over medium-high heat. 
• Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. 
• Stir in the curry powder. 
• Add the chickpeas, carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. 
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.  
• Sprinkle the curry with the scallion greens and serve lime wedges and a side of fresh kale.