John H. from our Food for Life classes contributed this recipe. The North African flavors in this stew evoke memories of intrigue and mystery. Loaded with greens, healthy anti-oxidants and bursts of flavor, this dish is a keeper, and can be easily served in a variety of ways - with a salad and some hearty grain bread, or over your favorite rice, quinoa or couscous.

Makes 6 servings. (Don't be frightened by this long list of ingredients. This comes together very quickly and easily.)

1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground ginger (Can't you just smell the aroma of these spices??)
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder
1 tsp salt
2-3 T water
1 sweet onion, chopped
2 cups finely chopped kale
2 quarts organic veggie broth
1 (15 oz can) diced organic tomatoes
1 T agave nectar
4 large carrots, chopped
2 sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1 (15 oz0 can garbanzo beans
1/2 cup chopped dried apricot
1 cup dried lentils, rinsed (can use red lentils here)
1 tsp ground black pepper, to taste
1 T cornstarch (optional)
1 T water (optional)
Combine the spices in a large bowl, and set aside.

Cook the sweet onion in a little water until it starts to soften and brown, (Add more water as needed to prevent burning.) about 5-10 minutes. Stir in the shredded kale and the spice mixture. Mix into the onions and cook for about 2 minutes until the kale begins to wilt.

Pour the veggie broth into the pot. Add the tomatoes, agave nectar, sweet potatoes, white potatoes, garbanzo beans, dried apricots, and red lentils. Bring to a boil; then reduce the heat to low and simmer for about 30 minutes until the veggies and lentils are cooked and tender. Season with pepper to taste. Optional: If you'd like thicker stew, mix the cornstarch into the water, stir well and then slowly add into the simmering stew till thickened.