Coconut Curry Lentil Soup

Ingredients

2 tbsp olive oil

1 large onion, chopped

4 garlic cloves, minced

2 cups sweet potatoes, peeled, 1 ½ in. cubed (about 2 small potatoes)

2 (13.5 oz) cans coconut milk

6 cups chicken stock

1 ½ cup dried brown lentils

1 tsp salt

1 tbsp ginger, grated

3 tbsp yellow curry powder

½ tsp ground cinnamon

4 cups packed kale, stems removed and torn into 2” pieces

In a 5 quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
Add all other ingredients except for kale and bring to a boil before reducing to a simmer.
Allow the soup to simmer covered for 20 minutes.
Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy!
If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours. Add kale for the last 30 minutes of cook time.