Cooking Instructions
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Step 1
In a large soup pot, combine the Red Lentils (1 1/2 cup) and Vegetable Broth (5 cup), 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.
Step 2
Meanwhile, heat Coconut Oil (1 tablespoon) over medium-low in a large saute pan. Add in the Ground Turmeric (3/4 teaspoon), Curry Powder (1/2 teaspoon), Ground Cardamom (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
Step 3
Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
Step 4
Add in Fresh Lemongrass Paste (1 tablespoon), Ginger Paste (1 teaspoon), Dried Thyme (2 teaspoon), and Garlic (1 clove).
Step 5
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.
Step 6
Add in Kale (1/2 bunch), Lemon (1), Vegan Sugar (1 tablespoon), and Kosher Salt (1/2 teaspoon). Cook for 5 minutes over low heat, or until kale is tender.
Step 7
Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).
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