In a large soup pot, combine the
Red Lentils (1 1/2 cups)
Vegetable Broth (5 cups)
, and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
Coconut Oil (1 Tbsp)
over medium-low in a large saute pan. Add in the
Ground Turmeric (3/4 tsp)
Curry Powder (1/2 tsp)
Ground Cardamom (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Crushed Red Pepper Flakes (to taste)
Ground Nutmeg (1 pinch)
Saute for about one minute, then add in the
Yellow Onion (1)
. Cook for about 5 minutes, or until onions are limp.
Fresh Lemongrass Paste (1 Tbsp)
Ginger Paste (1 tsp)
Dried Thyme (1/2 Tbsp)
Garlic (1 clove)
Continue to saute for another few minutes, then remove from heat. Add
GOYA® Coconut Milk (1 can)
as well as cooked onions to the lentil mixture and stir.
Kale (1/2 bunch)
Vegan Sugar (1 Tbsp)
Kosher Salt (1/2 tsp)
. Cook for 5 minutes over low heat, or until kale is tender.
Serve hot and topped with a liberal amount of
Fresh Cilantro (1/2 cup)
and a sprinkle of
Unsweetened Coconut Flakes (to taste)