Ingredients

1 Onion, medium

1 Anise, bulb

1 can Kidney Beans

4 Carrots

1.5 cups Bean, Lentil, barley mix

1 teaspoons Smoked Paprika

6 cloves Garlic

1/3 cup Ginger

2 tablespoons Olive Oil

1 bunch Kale

10 tablespoons Vegetable soup powder

2 teaspoons Salt

1 teaspoon Cayenne Pepper

15 ounces Diced Tomato

1 teaspoon Cumin, Ground

Preparation

  1. Pressure cook Bean, Lentil, Barley mix with 6 cup water for 12 min at whistle

  2. Dice onion, ginger, Garlic and saute in 2 tbls olive oil until softened

  3. Peel carrots, dice carrots and anise, saute with onion mix for 5 min

  4. Add pressure-cooked bean mix, diced tomatoes, rinsed and drained kidney beans

  5. Season with paprika, cumin, pepper, vegetable soup powder, salt and water to volume

  6. When items are softened, add chopped deveined kale 5 min before finish