Step 1

Dice onion.

Step 2

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic and grate ginger.

Step 4

When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté 2-3 minutes.

Step 5

Add coconut milk, diced tomatoes, broth, and red lentils (rinsed and drained).

Step 6

Bring to a light boil. Then reduce heat, cover, and simmer for 25 minutes.

Step 7

Add roughly chopped kale (or spinach) during the last 5 minutes. Salt/pepper to taste.