Vegan Coconut Curry Lentil Soup

1 tbsp coconut oil
1 large onion
2 cloves garlic
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
1/2 tsp hot red pepper flakes
4 cups vegetable broth
1 400 ml can coconut milk
1 400 g can diced tomatoes
1.5 cups dry red lentils (I substituted 2 cans garbanzo beans)
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish with chopped cilantro and/ or vegan sour cream

Heat oil in stockpot over medium heat and stir-fry onion, garlic, and ginger for a couple of minutes. Then add the tomato paste (or ketchup), 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 lentils are very tender. Season with salt and pepper. Garnish!

Serving Size: 4 large servings, about 2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user DYLANFREAK76.