This soup keeps in the refrigerator for up to a week. You may blanch the kale separately in a pot of boiling water, drain and add it to the soup as desired to keep it's bright green color. I would add the entire jalapeņo next time for a little more heat.
Melt the oil in a large soup pot. When it shimmers, add the onion. Cook over medium heat until tender, about 10 minutes, adding the jalapeņo, ginger, garlic, curry powder and salt as you prepare them, and stirring occasionally. Add the tomato paste and cook for a few minutes, stirring until a film forms on the bottom of the pan. Add the water, coconut milk, lentils and sweet potato and bring to a simmer. Reduce heat to low to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the sweet potato is tender and the lentils are soft and partially broken down, about a half hour.
Meanwhile, slice the kale off the stems. Discard the stems and tear the leaves into 1-2 inch pieces. Wash well, drain and add to the soup pot when the soup is done. Simmer until the kale is wilted, tender and bright green about another 5 minutes or so. Remove from the heat and stir in the cilantro. Makes 4-6 servings.
1 T. coconut oil
1 medium sweet onion, chopped
1/2 jalapeņo, seeds and ribs removed, minced
2 tsp. peeled and minced fresh ginger
1 large garlic clove, minced
2 tsp. curry powder
1 tsp. salt (more as desired)
3 T. tomato paste
5 cups water
1 (13.5 oz.) can light coconut milk
1 cup split red lentils
1 medium sweet potato, peeled and diced
1 bunch fresh kale
1/4 cup chopped fresh cilantro