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
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)