Creamy Spiced Coconut Lentil Soup

In a large soup pot, combine the Red Lentils (1 1/2 cups) and 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.

Meanwhile, heat 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) , and 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.

Add in Fresh Lemongrass Paste (1 Tbsp) , Ginger Paste (1 tsp) , Dried Thyme (1/2 Tbsp) , and 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.

Add in Kale (1/2 bunch) , Lemon (1) , Vegan Sugar (1 Tbsp) , and 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) .