Creamy Green Lentil & Coconut Soup, Vegan

• 1.5 cups French green lentils
• 4 cups vegetable broth, low sodium
• 2 cups filtered water
• 1 teaspoon dried thyme
• 1.5 teaspoons ground turmeric
• 1 tablespoon coconut oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• .5 teaspoons cardamom
• .25 teaspoons cinnamon
• .25 teaspoons cloves
• 1/8 teaspoon nutmeg
• 13.5 ounces light coconut milk (1 can)
• 2 cups kale, roughly chopped
• salt & pepper to taste

1. In a large Dutch oven or heavy saucepan, bring lentils, stock, water, turmeric and thyme to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 20 minutes or until lentils are soft.
2. Meanwhile, heat coconut oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent (don't let it catch). Stir in the garlic and remaining spices, then saute until fragrant, about 1 minute.
3. Remove from heat and scrape contents of skillet into the Dutch oven with the lentils.rnAdd the coconut milk and kale.rnReturn soup to a gentle boil then simmer uncovered for an additional 10 minutes or until the kale is tender. Enjoy!

vegetable broth, water, thyme, ground turmeric, coconut oil, yellow onion, garlic, cardamom, cinnamon, cloves, nutmeg, light coconut milk, kale, salt

Taken from food52.com/recipes/25675-creamy-green-lentil-coconut-soup-vegan (may not work)