Vegan Curry Coconut Soup W/Black Beluga Lentils

• 1 tablespoon unrefined virgin coconut oil
• 1 medium red onion, chopped
• 2 large red or orange bell peppers, thinly sliced
• 1 tablespoon hot Madras or other curry powder
• 5 1/2 cups vegetable broth
• 3/4 cup dry black beluga lentils
• 2 teaspoons grated fresh gingeroot
• 5 ounces fresh baby kale
• 13.5 fluid ounce can light organic coconut milk
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt, or to taste
• 2 tablespoons sliced natural almonds, toasted
• 1/3 cup fresh cilantro leaves

1. Heat the oil in a Dutch oven over medium-high. Add the onion and peppers and saute until softened, about 5 minutes. Add the garlic and curry powder and saute until fragrant, about 30 seconds. Add the broth, lentils, and ginger and bring to a boil over high. Reduce heat to low and simmer uncovered until the lentils are done, about 30 to 35 minutes.
2. Add the kale, coconut milk, and lime juice and cook while stirring until the kale is fully wilted, about 5 minutes. Add salt to taste.
3. Transfer to individual bowls, sprinkle with the almonds and cilantro, and serve.

coconut oil, red onion, red, curry powder, vegetable broth, black beluga lentils, fresh gingeroot, baby kale, fluid, lime juice, salt, natural almonds, fresh cilantro

Taken from www.yummly.com/recipe/Vegan-Curry-Coconut-Soup-W_Black-Beluga-Lentils--1475303 (may not work)