Coconut and kale lentil soup

Ingredients

• 1 cup unsweetened shredded coconut
• 2 Tbsp avocado oil
• 1 yellow onion, diced
• 6 garlic cloves, minced
• 2 Tbsp freshly grated ginger
• 2 Tbsp red curry paste
• 1 cup red split lentils
• 5 cups vegetable broth
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 (14.5-ounce) can full-fat coconut milk
• 4 cups kale, stems removed and chopped
• ¼ cup seeds of your choosing (pumpkin, flax, hemp)

Steps

1. Heat a large pot over medium-high heat. Once hot, add the shredded coconut.
2. Dry toast the coconut, stirring continuously, until it starts to turn light golden brown.
3. Immediately transfer the toasted coconut to a bowl and set aside.
4. Return the pot to the stove and add the avocado oil. Add the onion and cook 2-3 min, until it just starts to become translucent, then add the garlic and ginger.
5. Stir and cook for less than a minute, then add the red curry paste. Stir until fragrant.
6. Add the lentils, broth, salt, pepper and the reserved toasted coconut. Once it boils, reduce to medium-low, cover and simmer 25-30 min, until the lentils are tender.
7. Stir in the coconut milk and kale a few minutes before serving, keeping over the heat until the kale wilts.
8. Season with more salt and pepper to taste and serve with a sprinkle of seeds on top.