By: The Working Girl’s Kitchen

This is another recipe I recommend for weekday lunches. You can make a large batch over the weekend that easily divides into multiple healthy and filling lunches.


  1. In a large soup pot, heat a little bit of canola oil. Add garlic, onions and ginger.
  2. Once onions are a bit tender, add curry paste, water and lentils. Stir mixture.
  3. Bring liquid to boil. Once boiling, cover pot and reduce heat to simmer for 15 minutes.
  4. Add kale, green peppers and jalapenos and stir into mixture. Place cover back on and cook for an additional 5 minutes. Stirring occasionally.
  5. Add grape tomatoes (Feel free to add the tomatoes during step 4. I don’t like my tomatoes too soft so I add them at the last second.) Cook for an additional 2 minutes.


  • 2 cups dried red lentils
  • 5 cups water
  • 3 heaping tbs pre-made curry paste
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1 tbs fresh ginger minced
  • 2 cups chopped kale
  • 1 cup grape tomatoes halved
  • 1 green pepper chopped
  • 2 jalapenos chopped (optional)