Stovetop Instructions

• Heat a large pot over medium heat. Dry-sauté onions for 4–5 minutes, adding a dash of water if they stick to the pan. Stir in the carrots, garlic, cumin, curry, coriander, thyme, crushed red pepper, and coconut aminos, and cook for another 1–2 minutes. Add in the diced tomatoes and stir until well incorporated.
• Add the lentils, broth, and *water into the pot, and increase heat to medium-high. Bring soup to a boil, then reduce heat and let simmer covered for 25 to 30 minutes until lentils are tender. *For a thicker stew, omit the water. 
• To give the soup a creamy texture, carefully transfer about 2 cups of the soup to a blender with a vented lid, and puree until smooth and creamy. Remove the lid cap, place a clean dish cloth on stop so it doesn't splatter, and blend at a low setting. Pour the pureed soup back into the pot and stir. If using an immersion blender, pulse-blend 4 to 6 times and stir.  
• Bring the soup back to a gentle boil, add finely chopped kale (or collard greens), and give it a good stir. Continue to cook for 2 minutes until the kale has softened and is bright green. Turn off the heat, stir in lemon juice, garnish with a tiny pinch of lemon zest, and serve.

Instant Pot Instructions

• Use the saute setting on the Instant Pot. Dry-sauté onions for 4–5 minutes, adding a dash of water if they stick to the pot. Stir in the carrots, garlic, cumin, curry, coriander, thyme, crushed red pepper, and coconut aminos, and cook for another 1–2 minutes. Add in the diced tomatoes and stir until well incorporated.
• Add the lentils, broth, and *water into the pot, and increase heat to medium-high. Bring soup to a boil, then reduce heat and cook at high pressure for 7 to 9 minutes (7 for al dente and 9 for softer). Allow for natural release (about 10 minutes). *Note: For a thicker stew, omit the water.
• To give the soup a creamy texture, carefully transfer about 2 cups of the soup to a blender with a vented lid, and puree until smooth and creamy. Remove the lid cap, place a clean dish cloth on stop so it doesn't splatter, and blend at a low setting. Pour the pureed soup back into the pot and stir. If using an immersion blender, pulse-blend 4 to 6 times and stir.  
• Add the finely chopped kale, stir, and allow it to wilt. Just before serving, add fresh lemon juice and lemon zest. Enjoy!

To freeze soup for later, allow soup to cool to room temperature. Transfer into portion-sized meal prep containers and freeze for up to 4 months.