In a deep pot, heat the coconut oil over medium heat and stir-fry the onion, garlic, and ginger until the onion is translucent a couple of minutes.
Add the tomatoes (or organic tomato paste), curry powder, and red pepper flakes (optional) and let cook for another minute.
Add the vegetable broth, coconut cream or coconut milk, chopped tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. If using the pre-packaged lentils they may not need to cook as long. Season with salt and pepper.
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream and /or avocado! Feel free to sprinkle more nutritional yeast as well!
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream and /or avocado! Feel free to sprinkle more nutritional yeast as well!