Step 1

Add the olive oil, shallot, and white onion to a large pot

Step 2

Sweat over medium heat, stirring occasionally, for five minutes

Step 3

Then, add the garlic, carrots, and celery

Step 4

Add the ginger paste and lemongrass, then sauté for 10 minutes

Step 5

Drain the liquid from the can of tomatoes before adding to the pot

Step 6

Next, add the coconut milk and vegetable broth

Step 7

Season with the turmeric, cumin, paprika, cayenne pepper, and salt

Step 8

Reduce the heat to low, cover, and simmer for 30 minutes

Step 9

After 30 minutes, use an immersion blender to puree the soup until smooth

Step 10

Then, turn up the heat to medium and add the pre-soaked lentils

Step 11

Stir consistently for 20 minutes, then add the kale and lemon juice

Step 12

Once the kale has slightly wilted, remove from heat

Step 13

Garnish with dairy-free yogurt, red pepper flakes, and micro-cilantro