Red lentil soup with kale and coconut milk



As temperatures drop, the body seems to seek the comfort of warm, heartier food. This red lentil soup is packed with nutritious ingredients that you (and your body) will appreciate and benefit from. 


 Ingredients (serves 6)
- 1 1/2 cups red lentils, picked, rinsed and soaked for an hour
- 1 large onion, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 3 garlic cloves, minced
- 3 kale leaves, coarsely chopped (stems removed)
- 1 Tablespoon tomato paste
- 1 Tablespoon red pepper paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- a pinch cayenne
- 1 cup coconut milk, or more, to taste
- 4-5 cups vegetable broth/water
- 2 Tablespoon coconut oil
- salt and pepper, to taste
- 1 lemon, cut into wedges, to garnish (optional)

Heat the coconut oil and sauté the onions until translucent, then add the carrots and potatoes, and cook for 5 minutes. Add the lentils, garlic, tomato and pepper paste, the spices, and cook, stirring constantly, for about a minute. Add the vegetable broth (or water), season with salt and pepper, and simmer for 15 minutes or until veggies are almost tender. Add the kale and the coconut milk and cook for 5 minutes longer. Taste and adjust seasonings and serve with your favorite bread and a wedge of lemon. Enjoy!






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