Add fat to Dutch oven. Heat and add onion, paprika, cumin, red pepper flakes, and a hefty pinch of salt and pepper. Cook stirring to coat the onion into the spice mixture until fragrant, about 1 minute. Add carrots and parsnips and cook stirring occasionally until vegetables begin to soften 5 minutes. Add garlic and paste. Cook for 1 minutes longer. Pour in wine and bring mix to a boil scaping up bits. Reduce heat and let liquid evaporate( most of it.)
Add the lentils. Cook stirring often until lentils are coated in spice mix and veggies. Add broth and 2 cups water and toss in kale and bay leaf. Bring to boil. Then reduce heat and simmer until lentils are tender about 30 minutes.
Ladle in bowls and serve with yogurt.
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|Serving Size: 1 Serving (1384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1756 (61%)|
|Amt Per Serving||% DV|
|Total Fat 195.1g||260 %|
|Saturated Fat 56.8g||284 %|
|Monounsaturated Fat 81g|
|Polyunsanturated Fat 41g|
|Cholesterol 929.1mg||286 %|
|Sodium 914mg||32 %|
|Potassium 2918.8mg||77 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 16.3g|
|Protein 237.1g||339 %|
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Calories per serving: 2868
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