Coconut Curry Lentil Soup

Ingredients:

1 tbsp coconut oil or olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp tomato past

2 tbsp curry powder

1/2 tsp hot red pepper flakes

4 C vegetable broth

1 can coconut milk

1 can diced tomatoes

1 1/2 C dry red lentils

2-3 handfuls of chopped Kale or spinach

salt and pepper to taste

Garnish with chopped cilantro and or sour cream

1. In a Crockpot heat the coconut oil over med heat and stir-fry the onion, garlic and ginger until the onion is translucent. a couple of min
2. add the tomato paste, curry powder and red pepper flakes and cook for another min
3. Add the vegetable broth, coconut milk and diced tomatoes and lentils. Cover and boil, then simmer on low heat for 20-30 min, until the lentils are very tender. Season with salt and pepper
4. May be cooled and frozen in air tight containers and reheated over medium low heat. Before serving stir in Kale and garnish with cilantro and sour cream