step 1
Melt the coconut oil in a large pot over medium heat
step 2
sauté the onions, carrots, and celery until tender, about 8 minutes.
step 3
Add in the minced garlic and sauté another minute, just until fragrant.
step 4
Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil.
step 5
Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
step 6
Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes.
step 7
Season with additional salt, if desired, (I added a 1/2 teaspoon myself) and serve warm.
