Coconut-y Red Lentil and Spring Greens soup

Ingredients

For the soup:

• 1.5 cups red lentils (uncooked)
• 3 cups vegetable broth (or half water, half broth)
• 2 cups diced tomatoes
• 1 cup onion (diced)
• 1 cup spinach and/or kale, chopped)
• 1 can full-fat coconut milk (13.5-ounce)
• 1.5 teaspoon ground cumin
• 1 teaspoon Himalayan pink salt
• 1 – 2 pinches cayenne pepper

Directions

1. Prep the veggies by dicing the onions and tomatoes, then de-stem the kale and chop into small strips.
2. Rinse the lentils, cover with broth/water in a heavy bottomed pot, bring to a boil, turn down heat to simmer for ~20 minutes. Allow lentil to maintain a firm-ish texture without becoming too soft.
3. Add the remaining ingredients to the cooked lentils, stir together well and bring to a boil, turn off heat to allow for passive cooking to finish.
4. Taste and adjust the seasonings to your preference.

Yum!