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vegan african food

North African Lentil, Kale and Winter Squash Stew

It is cold in Atlanta today so some soup sounded perfect. This recipe is adapted from the North African Pumpkin Stew recipe in the book Fire and Spice and boy is it good! Robin uses canned beans and tomatoes in her recipes but I prefer to avoid the canned items and use fresh veggies and dry beans instead. I have an abundance of kale right now and I wanted to get some greens into us so I added that the recipe too.

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