Step 1

Cut each of these vegetables into small, 1/4-inch cubes (see the photo above for approximate size). Dice the onion, and chop the potato, carrot, and parsnips.

Step 2

Mince the garlic. Peel and mince or grate the ginger. Finely chop the kale.

Step 3

Add the olive oil to a large pan and heat over medium heat. Add the onion, potatoes, carrots and parsnips and saute for 5 to 6 minutes, stirring frequently. Add the garlic and ginger and saute for 30 seconds.

Step 4

Add the lentils, kale, tomatoes, broth, water, and kosher salt. Bring to a simmer. Simmer for about 10 minutes until the lentils and veggies are tender.

Step 5

Stir in the curry paste (to taste)* and the coconut milk. Serve warm, garnished with torn cilantro leaves. Leftovers store well and taste even better.