Red Lentil Coconut and Root Vegetable Stew

2 cup, chopped Green Peppers (bell peppers)
2 cup, chopped Carrots, raw
3 serving Garlic, cooked (1 clove / serving)
3 tsp Ginger Root
.5 cup, chopped Kale
1 tsp crushed red pepper flakes (by TORI7HARRISON)
1 cup Lentils
1 serving 28 oz can Red Pack crushed tomatoes (by SCORPIO53)
1.5 cup, cubes Yams
8 serving Onions, yellow, raw 1 oz.
2 cup Coconut milk (light)
2 tbsp Better than Boullion Vegetable Base (by APPIFANIE)
.25 cup Peanut Butter, smooth style, with salt
1 tsp Cinnamon, ground
1 tsp Paprika
.5 tsp Turmeric, ground
.5 tsp Cumin (ground) (by IVORYGRL1)
2 1tsp Olive Oil

Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is quite brown, about 10 minutes. Add the bell peppers, carrots, ginger and garlic and cook until the vegetables are soft. Stir in the red chilies, cinnamon, smoked paprika, cumin and turmeric and let the spices cook for 1 minute.
Add the yams, diced tomatoes and the stock or water and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 30 minutes, or until the vegetables are soft.
Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes.
Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt.

Serving Size: 6 - 1 cup servings.