I want to give you all a recipe to follow that you can make easily make with your pantry staples. it is gluten free, and can be vegan, vegetarian if you use vegetable broth. Added bonus, if your kids are interested in cooking, you can get them involved too in preparing this dish. 
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I made this on the stove top in less than 45 minutes!

Directions:

1. Chop onion and garlic.
2. In a medium size pot, add olive oil and onion, sauté until onions are soft.
   
3. Add garlic and spices, curry, turmeric, cinnamon, salt and pepper. Stir together for 30 seconds. 
4. Add in lentils, diced tomato, and broth. simmer for 15 minutes.
5. Add in garbanzo beans and simmer for 10 minutes. 
6. Stir in fresh spinach, close lid and let it sit for 5-10 minutes. 
7. Ready to serve!
   

Enjoy this curry over some rice or quinoa and side of more green vegetables. 

This is a super easy Instant Pot recipe, and is quick to prep and cook. It's delicious choice if you are vegetarian or vegan. Also, enjoyable with a side of chicken if you're an omnivore! 
Ingredients: 

• 1 cup Lentils
• 1 bunch Kale (we like Dinosaur Kale)
• 1 can Kidney Beans
• ​3 stalks of celery
• 1 sweet potato
• 1 medium or large onion
• 3 cloves garlic
• 2 cups broth of choice (vegetable for vegan)
• 1 can diced tomatoes
• 1 tsp Brags 24 spice mix
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 1 tsp turmeric
• ​2 Tbsp olive oil