I love to eat soup, no matter the weather! This coconut curry lentil soup recipe is a wonderful vegetarian option, and the lentils are a great source of protein, but feel free to add whatever meat you like. Although this is a lighter meal, the 2 tablespoons of Kelapo coconut oil will keep you feeling full and satisfied. I also like to sprinkle some cayenne pepper for additional heat and flavor.  

Ingredients: 

• 1 ½ cups dried brown lentils 
• 2 cans (13.5 oz) coconut milk 
• 6 cups chicken OR vegetable stock 
• 2 cups sweet potatoes, peeled and cubed 
• 4 cups packed kale, stems removed 
• 2 tablespoons Kelapo coconut oil 
• 1 large onion, chopped 
• 4 garlic cloves, minced 
• 1 teaspoon salt 
• 1 tablespoon fresh ginger, grated 
• 3 tablespoons yellow curry powder 
• 1 cinnamon stick OR ½ teaspoon ground cinnamon 

Instructions:  

1. Using a 5-quart soup pot, heat 2 tablespoons of Kelapo coconut oil over medium heat. Add 1 large chopped onion to the pot and sauté until translucent—about 5 minutes. 
2. Add 1 ½ cups of dried brown lentils, 2 cans of coconut milk, 6 cups of chicken or vegetable stock, 2 cups of peeled and cubed sweet potatoes, 4 minced garlic cloves, 1 teaspoon of salt, 1 tablespoon of grated fresh ginger, 3 tablespoons of yellow curry powder, and 1 cinnamon stick to the pot. Bring to a boil then reduce to a simmer. Let the soup simmer covered for about 20 minutes. 
3. Next, add 4 cups of kale and let simmer uncovered for another 5 – 10 minutes. 
4. Once the kale is cooked, the soup is ready to serve. Enjoy!