Curried Lentil Stew

2 T olive oil
1 C. onion, chopped
3 T curry powder
4 cloves garlic, minced
2 C. lentils, rinsed and picked over
2 cans stewed tomatoes, (14.5 ounces each)
2 C. Kale, chopped
1 C. Spinach, chopped
1 tsp. salt
10 C. water

Heat oil. Cook onions and curry until browned, stirring often. Add garlic, lentils and water. Bring to a boil, reduce heat to medium. When lentils are tender, stir in the tomatoes, greens and salt. Cook until greens are wilted and bright green.

Number of Servings: 10

Recipe submitted by SparkPeople user LUREAH21.