Ingredients:
2 cups red lentils, rinsed
1 large yellow onion, ¼-inch dice
2-4 cloves garlic, minced
4 carrots, or more, diced
4-6 celery stalks, diced
1-inch piece ginger, or more to taste, peeled and minced
1-2 teaspoons curry powder, or more to taste
sea salt and freshly ground black pepper, to taste
1-2 tablespoons coconut oil
1 bu kale, stems removed, leaves chopped to bite-size
About 6 cups vegetable stock, add more as it thickens if you like it thinner
Directions:
1. Heat the coconut oil in a large soup pot on medium-high heat. Add the onions and sauté, stirring frequently, for about 5-7 minutes, until softened.
2. Add the curry powder and continue stirring, add carrots and celery and cook for another few minutes, until they begin to soften. Add the ginger root and garlic, stirring for 1 minute more.
3. Season with a little salt and pepper. Add the stock and red lentils, stirring to combine everything. Bring to a boil then quickly reduce the heat to a medium-low simmer, cook, stirring occasionally, until the lentils are soft.
4. Add the kale and cook until it wilts and is tender. Season to taste with salt and pepper. Serve warm.