Curry Lentil Soup, serves 4


2 Tbsp coconut oil (or sub your favorite oil)

1 yellow onion, diced

1 tsp minced fresh ginger (optional)

2 carrots, chopped

3 garlic cloves, minced

1 sweet potato, peeled and chopped

1 1/2 Tbsp curry powder

5-6 cups vegetable broth (I use Better Than Bullion, which you can purchase off of Thrive Market)

1 can of Organic lentils (or 1 cup of dried lentils, rinsed)

3 cups chopped kale, spinach, or collard greens

salt and pepper to taste


1.  Heat a large pot over medium heat.  Add oil, followed by the onion and ginger.  Cook, stirring consistently, for 3-5 minutes, or until onion becomes translucent.

2. Add in carrots, garlic, potato, curry powder, and a pinch of salt and black pepper.  Stir for 5-8 minutes.

3.  Add 5 cups of the vegetable broth, increase heat to high and bring to a boil.  Once a boil is reached, lower heat to low and simmer for 20 minutes. (*keep the additional cup of broth on reserve to thin out the soup if needed before you serve)

4. Adjust seasonings as needed.

5.  Add kale and cover for 2 minutes.

6.  Serve!