Ingredients:

• 1 Tbsp. Coconut or Olive Oil
• 1 large onion
• 2 cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 2 Tbsp. tomato paste
• 2 Tbsp. curry powder
• ½ tsp. red pepper flakes (or more to taste)
• 4 cups vegetable broth
• 1 can coconut milk
• 1 can (15 oz) diced tomatoes
• 1 ½ cups dry petite red lentils, rinsed and sorted
• 2 to 3 handfuls chopped spinach, kale or other green
• Salt and pepper to taste
• Chopped cilantro, chopped green onion and/or vegan sour cream for garnish

Method:

1. In a stockpot, heat coconut oil over medium heat and stir fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook another minute.
2. Add vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer over low heat 20 to 30 minutes until lentils are very tender. Season with salt and pepper. (If you are going to freeze the soup, cool before storing in airtight containers; soup can be reheated over medium heat.)
3. Just before serving, stir in spinach or other green and garnish with cilantro, green onions and/or sour cream.