Coconut and Thai Curry Lentil Soup

Ingredients:

1 cup red lentils

3 carrots, peeled and minced

3 stalks celery, diced

2 onions, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp Thai red curry paste

1 can coconut milk (light variety)

4 cups vegetable broth

2 cups kale, chopped

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large soup pot, saute the diced onions in olive oil. After a few minutes, add the celery and carrots. Cook together on medium heat for about 10 minutes until everything gets soft.

2. Add the garlic, ginger and red curry paste. Saute for about 2 minutes to incorporate the curry paste.

3. Add the coconut milk, vegetable broth, lentils and kale. Keep on high heat until it boils. Then, reduce to a simmer and cover. Let the soup cook for about 20-30 minutes or until the lentils are soft and the soup has reached the desired consistency. 

4. Season with some salt and pepper as needed.