More lentils! Some people hate and others love them. However, lentils play such a vital role in a whole food, plant-based diet. Not only are they rich in fiber, but are also a great and much-needed source of plant-based iron.
12 g / 1/2cupchopped cilantro, leaves and stems, plus more for garnish
Salt, to taste
Whole grain breadfor serving
Add the vegetable broth, water and lentils to a saucepan and bring it to a boil. Once boiling, reduce the heat and allow the lentils to simmer for 15 minutes until they are tender.
While the lentils are cooking, dice the onions. Heat the coconut oil in a pot and add the onions. Cook the onions for 5 minutes until they begin to become translucent. Add the garlic, ginger and spices and cook for 1 to 2 minutes until the spices and garlic become fragrant. Add the tomato puree to the pot.
Once the lentils are cooked, add them, along with the water and broth they cooked in, to the pot. Simmer the soup while you remove the thick stems and finely chop the kale. Chop the cilantro now as well before stirring it along with the kale in the pot.
Add more water or stock to thin if you prefer a thinner soup and season with salt to taste. Garnish with more fresh cilantro. Serve the soup with a piece of whole grain bread.