Lentil-Chickpea Stew with Kale

A few nights ago, I decided to throw together a soup out of bits and pieces of things I had and wanted to use up. I came across a recipe from Vegetarian Times that I used as a guide, and ended up with a tasty and satisfying soup. Note that the rice absorbs some of the broth over time, so if you eat this stew as leftovers, you may need to thin it down with a little water and add salt to taste. I also make some lemon-tahini dressing for the salad I served on the side. The recipe is from American Wholefoods Cuisine and I've included it as a bonus below.

Lentil-Chickpea Stew with Kale 
1cup dried green lentils

2 tsp cumin

2 tsp paprika

1 tsp curry powder
3 Tbs olive oil
1 large onion, diced
4 cloves garlic, peeled and finely chopped
1 rib celery, finely chopped
1 large carrot, finely sliced
1/2 cup uncooked brown rice
7 cups broth
2 bay leaves
1 28oz can diced tomatoes
blak pepper
1 15oz can garbanzo beans
1/2 bunch Italian Kale, rinsed, leaves torn from stems and sliced into ribbons

Cover lentils with hot water and let them sit while you get the other ingredients ready.  Warm the oil in a soup pot. Add spices and stir for about one minute. Next add onions and garlic, cooking over medium-low until onions are almost soft. Add celery and carrots and cook for a few more minutes. Now add rice and stir to coat with vegetable mixture. Add broth, tomatoes, and bay leaves. Drain lentils and add them to the pot. Grind in some pepper. Bring to a boil and then reduce heat, allowing to cook until lentils and rice are soft (mine took about 40 minutes). Add garbanzo beans and kale and cook until kale is well wilted, about 7 more minutes.  Top with fresh pepper and serve warm with a crisp green salad.

Quick Lemon-Tahini Dressing
from American Wholefoods Cuisine
1/4 cup tahini
juice of 1 lemon (about 1/4 cup)
3/4 cup oil
1/4 cup water
1 tsp tamari
1/4 tsp salt
1 tsp dried dill (or 1Tbs fresh)
Using a whisk, mix all ingredients together until smooth and creamy. Makes 1 1/2 cups.