2 cups of brown lentils (ideally soaked overnight)
1 large sweet onion, peeled and chopped
2 large carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1/2 teaspoon of cumin
1/4 teaspoon of curry powder
1/2 teaspoon turmeric
1 knob fresh ginger
1 teaspoon coconut oil or ghee
1 clove garlic
Sea salt
Freshly cracked black pepper
Juice of 1 lemon
Zest of 1 lemon
1 handful of cilantro, chopped
1 handful of raw kale, sliced thin

In a heavy-bottomed stockpot, add lentils and cover with 4 cups of water. Bring to a boil and down to a simmer for about 20-25 minutes or until lentils are soft. You may need to continue to add water.

In a large pot, add teaspoon of coconut oil, grated ginger, chopped garlic, and spices. After 5 minutes, add onion, carrots and celery. Continue to simmer for another 10 minutes until vegetables are tender. Add cooked lentils.

In batches, blend half the soup in a high-powered blender, leaving the remaining half for a chunkier consistency. Add lemon juice and zest. Mix in half the cilantro.

Serve in bowls topped with fresh cilantro and raw kale. Serve immediately and enjoy!