Ingredients
- 1 diced onion
- 1/2 tablespoon olive oil
- 2 minced cloves garlic
- 1-2 teaspoon miced fresh garlic
- 5 cups vegetable or bone broth
- 1/2 cup red lentils
- 1 cup chopped kale
- 1/4 cup coconut milk
- 2 diced carrots
- 1/2 cup almond or peanut butter
- 1/3 cup tomato paste
- 2 bay leaves
- sea salt, cayenne and pepper to taste
- 1/2 juiced lemon
Directions
- In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute.
- Add all remaining ingredients except lemon.
- Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
- Remove bay leaves
- Add lemon juice and puree or leave as is.
- Serve
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