[https://vegangela.com/2014/01/09/coconut-curry-lentil-soup/](https://vegangela.com/2014/01/09/coconut-curry-lentil-soup/)

- 1 tbsp coconut oil (or olive oil)

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 tbsp fresh ginger, minced

- 2 tbsp tomato paste

- 2 tbsp curry powder

- 1/2 tsp hot red pepper flakes

- 4 cups vegetable broth

- 1 15oz/400ml can coconut milk

- 1 15oz/400g can diced tomatoes

- 1.5 cups dry red lentils

- 2–3 handfuls of chopped kale or spinach

- salt and pepper, to taste

- Garnish: chopped cilantro (fresh coriander) and/or sour cream

- In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

- Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.

- Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

- Before serving, stir in the kale/spinach and garnish with cilantro and/or sour cream.