Creamy Red Lentil And Kale Soup

• 1 1/2 cups organic red lentils (uncooked)
• 2 3/4 cups organic vegetable broth
• 1 organic full-fat coconut milk (13.5 oz can)
• 3 organic roma tomatoes (small/diced)
• 1/2 organic onions (large/diced)
• 1 cup organic kale (chopped)
• 2 tablespoons organic tomato sauce
• 1 1/2 teaspoons organic ground cumin powder
• 1 teaspoon pink himalayan salt
• 1 - 2 pinches organic ground cayenne pepper

1. Prepare veggies: dice onions and tomatoes and chop kale into small pieces.
2. Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.
3. Reduce heat to simmer (low/medium) and cover and cook for 30 - 40 minutes (or until the lentils are soft), stirring occasionally.
4. Remove from heat, add the chopped kale and coconut milk, stir well.
5. Add additional vegetable broth/pink himalayan salt/seasonings, if needed.

red lentils, vegetable broth, coconut milk, roma tomatoes, onions, organic kale, tomato sauce, ground cumin, pink himalayan salt, ground cayenne pepper

Taken from food52.com/recipes/26361-creamy-red-lentil-and-kale-soup (may not work)