Curried Lentil Stew

Directions

1. Heat olive oil in a large stew pot. 
2. Add onion and finely sliced kale stalks and cook until soft – about 4 minutes. 
3. Add garlic, curry powder, cumin, turmeric, and cayenne and cook an additional minute. 
4. Add protein and continue to sauté until lightly browned. 
5. Add tomatoes and lentils and stir well to disperse spices thoroughly. 
6. Add broth/water. 
7. Cover and simmer until lentils are tender (~20 minutes). 
8. Add sweet potatoes (and additional sea salt if necessary). 
9. Simmer until tender – about 10 minutes. 
10. Taste and add more curry powder and sea salt as desired. 
11. Coarsely chop kale leaves and add them now, stirring carefully to tame all pieces within the liquid. 
12. Cover and cook a final 15 minutes.

Credit: Tracy Harrison from Eat on Purpose and SAFM

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/