Curry Lentil Soup

2 cups red lentils, rinsed well

2 tablespoons olive oil

1 yellow onion, diced 

4 garlic cloves, minced

1 tablespoon curry powder

1 teaspoon cumin 

1 teaspoon paprika

2 cups vegetables, diced (your choice of celery, carrots, butternut squash, yam, or potato)

1 can of full-fat coconut milk

1 can diced tomatoes 

1/4 teaspoon Herbamare (add more if needed)

Celtic sea salt and black pepper to taste

4 cups water (add more water if the soup is too thick) 

2 cups baby kale or spinach

Red pepper flakes (optional)

- In a soup pot, heat oil on medium heat. Add onion, garlic, curry powder, cumin, and paprika, and sauté for 1 minute.
- Add vegetables and lentils and sauté for 2 more minutes, stirring often.
- Add coconut milk and diced tomatoes and season with Herbamare, Celtic sea salt, and black pepper. Add water and bring to a boil. Turn to a simmer and cook for 20 minutes, stirring occasionally. Add kale and simmer for 2 more minutes. Season with red pepper flakes before serving.