COCONUT CURRY LENTIL BOWL WITH CHICKPEAS AND KALE

Ingredients

• 3/4 cup Red lentils, raw
• 1 can(s) (16 oz) Diced tomatoes, canned
• 1 can (13.5oz) Coconut milk, reduced fat
• 1 cup Vegetable stock/broth
• 1 tbsp Curry powder
• 1 1/2 piece, 1-inch Ginger root
• 1 tsp Turmeric, powder
• 1 tsp Salt
• 1 can (15oz) Chickpeas, canned, drained
• 4 cup Kale
• 1 tbsp Lime juice (fresh)
• 1/3 cup Cilantro (coriander)