This soup takes you by surprise with the amount flavor it has. The coconut milk adds a hint of sweet to balance out the flavor of the garam masala. It is also incredibly healthy and filling!

Recipe by: Jaclyn Renee Wellness

MAKES

4 servings

Prep Time: 5 minutes

Total Time: 30 minutes

INGREDIENTS

1 1/2 teaspoons coconut oil

1/2 cup red onion, finely diced

4 garlic cloves, minced

1 teaspoon turmeric

1 tablespoon garam masala

1 teaspoon salt

1 cup cilantro, finely chopped

4 cups vegetable broth

3 cups tomatoes, diced (I always prefer San Marzano)

1 cup dry red lentils

1 cup canned coconut milk, full-fat

4 cups kale leaves, finely sliced

Topping ideas: cilantro, sliced almonds, coconut yogurt

METHOD

• Heat coconut oil in a large stock pot or dutch oven over medium heat. Add the onions and sauté for about 4 minutes or until translucent. Add the minced garlic for one minute.

• Add in the turmeric, garam masala and salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer.

• Add in the dry lentils, cover and cook for 15-20 minutes. Once the lentils are cooked through, add the coconut milk. Stir well to mix and then add the kale. Stir again until the kale is wilted. Taste for flavor and seasoning, add salt or more coconut milk if preferred.

• Top with sliced almonds, cilantro and a dollop of coconut yogurt if desired!