Coconut Curry Lentil Soup
1 tbsp coconut oil
1 large red onion cone #2
2 cloves garlic, cone1
1 tbsp fresh ginger, cone 1
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1can coconut milk
1 can diced tomatoes
2 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to tasteGarnish: chopped cilantro (fresh coriander) and/or vegan sour cream
In the 5 qt heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then medium click low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.