Step 1

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

Step 2

Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

Step 3

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 the lentils are very tender. Season with salt and pepper.

Step 4

{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

Step 5

Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.