30 minute Thai Red Curry Soup

Preheat a large pot to medium heat.

Add olive oil and coat the bottom of the pan.

Add diced onion and saute, 2-3 minutes.

Add chopped garlic and yams and saute, 2-3 minutes.

Add red curry paste and mix in well, sautee for 1 minute.

Add full can coconut milk, tomato sauce or puree, veg bouillon and water.

Mix everything really well.

Add red lentils and mix.

Bring heat down to a simmer and allow to cook 20 minutes, stirring every so often.

Once lentils are cooked, add fresh chopped kale and mix in.

Allow kale to wilt into the soup before serving.