Step 1

Heat the oil in a large stockpot or dutch oven. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes.

Step 2

Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 - 2 minutes.

Step 3

Add all of the liquid into the pot and stir to combine. Bring the soup to a boil, then cover and reduce to simmer. Cook for 30 - 40 minutes until the lentils have cooked and the sweet potato is fork tender. Add more water if needed.

Step 4

Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings!