Cook lentils according to package directions; set aside. Heat oil in a large pot over medium-high heat. Add the cumin, sesame, and mustard seeds and stir occasionally until they begin popping. Add turmeric and curry powder and continue to heat for 3-4 minutes. Be careful not to burn. Add onions and sauté until translucent. Add celery, carrot, garlic, and ginger and sauté for 3-4 minutes. Reduce the heat to medium. Add eggplant and sauté, adding a little water if the mixture is sticking to the bottom of the pan. Monitor heat closely to avoid burning. After 5 minutes, add the water, bouillon cube, and sweet potato. Stir and bring everything to a gentle boil. Cook until the sweet potato is slightly firm. Add the lentils, tomato, and coconut milk; stir to combine. Add kale and green peas; combine gently. Season with sea salt and optional cayenne. Simmer on low for 10 minutes. Serve with flatbread or brown rice. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 15 g fat, 11 g saturated fat, 0 mg cholesterol, 350 mg sodium, 48 g carbohydrate, 17 g fiber, 11 g sugar, 16 g protein
