Curried Lentil, Tomato and Coconut Milk Soup

Serves 6

• 4 tablespoons virgin coconut oil or extra-virgin olive oil
• 2 medium onion, finely chopped
• 6 large garlic cloves, finely chopped
• 1 (5") piece ginger, peeled, finely grated
• 3 tablespoon medium curry powder
• 1 teaspoon crushed red pepper flakes
• 1.5 cup dry red lentils
• 1 (28-ounce) can crushed tomatoes
• 1 cup finely chopped cilantro, plus leaves with tender stems for serving
• Kosher salt, freshly ground pepper
• 2 (14-ounce) cans unsweetened coconut milk, shaken well
• 2 limes
• 1 bunch of kale, removed from stem and torn into 2cm square pieces

1. Heat oil in a pot over medium heat.
2. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
3. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
4. Add lentils and cook, stirring, 1 minute.
5. Add tomatoes, cilantro, lime, salt, and 5 cups water; season with pepper. Set aside 1/2 cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes.
6. Add kale with 5 minutes to go.
7. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

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