Ethiopian Inspired Creamy Spiced Coconut Lentil Soup

NOTE: Using a different lentil, like green or brown will increase the cooking time.

Step 1: In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.

Step 2: Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.

Step 3: Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp.

Step 4: Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.

Step 5: Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt.

Step 6: Allow to cook for about 5 minutes, over low heat, or until the kale is tender.

Step 7: Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!