1 cup green lentils

1 cup French green lentils

1 teaspoon turmeric

3 1/2 cups chicken or vegetable broth

2 cups water

4 tablespoons extra virgin olive oil (divided)

1 large onion

2 cups chopped carrots

1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes

2 to 4 teaspoons finely grated ginger

4 garlic cloves, mashed to a paste

3 teaspoons ground coriander

2 teaspoon ground cumin

1 teaspoon cumin seeds

1 medium to large shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water

1 medium bunch Broccoli

1 large bunch Swiss Chard (chop both chard leaf and stem)

1 cup finely chopped cilantro

1/2 teaspoon cayenne pepper and Salt

In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.

Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan.

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute.

Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Serve with basmati rice, warm flatbread and plain yogurt or sour cream.

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