Simple Lentil & Chickpea Stew With Turmeric

Enjoy this recipe from "Lymph and Longevity: The Untapped Secret to Health" by Dr. Gerald Lemole. It's a hearty and healthy meal for the cold nights ahead. Packed with plant-based protein and nutrients, as well as flavorful spices, it's a stew the whole family will love.

2 tbsp Extra-virgin olive oil
1 Yellow onion, diced
1 Red bell pepper, diced
3 Garlic cloves, minced
2 tsp Grated, fresh turmeric
2 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Ground cinnamon
Pinch of cayenne pepper
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
1 cup Dried yellow lentils
1 15-oz can chickpeas, drained and rinsed
4 cups Low-sodium vegetable broth
1 cup Water
1 cup Stemmed lacinato kale leaves
2 tbsp Apple cider vinegar

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic and cook until softened, about 4 minutes. Add the turmeric, cumin, coriander, cinnamon, and cayenne, if using, and cook for an additional minute. Season with salt and black pepper.

Add the lentils, chickpeas, broth, and water. Bring to a boil, then reduce the heat to maintain a simmer. Simmer with a lid on until the lentils are cooked through and the soup has thickened, about 25 minutes. Stir in the kale during the last 10 minutes of cooking and allow to wilt. Stir in the vinegar before serving