Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, finely diced
  • 1/2 a jalapeño, seeds and ribs removed, minced
  • 2 teaspoons peeled and minced fresh ginger
  • 1 large clove garlic, peeled and minced
  • 2 teaspoons curry powder
  • 1 teaspoon salt (more as needed)
  • 3 tablespoons tomato paste
  • 5 cups water
  • 1 can light coconut milk ((13.5 ounces))
  • 1 cup split red lentils
  • 1 medium sweet potato, peeled, diced 1/4-1/2" ((8-10 ounces))
  • 1 bunch kale
  • 3-4 tablespoons chopped cilantro
  • whole milk yogurt, for serving

Instruction

  • Melt the oil in a large soup pot. When it shimmers, add the onion. Cook over medium heat until tender, about 10 minutes, adding the jalapeño, ginger, garlic, curry powder and salt as you prepare them, and stirring occasionally. Add the tomato paste, and cook for a few minutes, stirring, until a film forms on the bottom of the pan. Add the water, coconut milk, lentils, and sweet potato, and bring to a simmer. Reduce the heat to low to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the sweet potato is tender and the lentils are soft and partially broken down, about half an hour.
  • Meanwhile, slice the kale off the stems. Discard the stems and tear the leaves into 1-2" pieces. Wash well, drain, and add to the pot when the soup is done. Simmer until the kale is wilted, tender and bright green, another 5 minutes or so. Remove from the heat and stir in the cilantro.
  • Ladle the soup into bowls, and top with a dollop of yogurt.
  • The soup keeps very well in the fridge for up to 5 days. It will continue to thicken, so thin it with water, coconut milk, or vegetable stock if needed.