Place a large soup pot over low to medium heat. Add in oil and onion. Saute onion until translucent and light brown, about 5-7 minutes.

Add in all the spices (garlic, ginger, turmeric, curry, sea salt, and cumin) and stir to evenly coat onions.

Add in coconut milk and saute for an additional minute or two.

Add in red lentils and vegetable stock. Bring to a boil and then reduce heat to a simmer.

Simmer, covered, for 25 minutes, until red lentils are mostly broken down.

Add in carrots and green peppers and continue to simmer, covered, until carrots are just about tender, about 8-10 more minutes.

Add in greens last- if using a heartier and tougher green like collards or kale, you’ll need to cook them for about 5-8 minutes. For spinach, 2-3 minutes will do. When adding the greens, don’t worry about them stacking and steaming on top- just add the greens on top of the lentil mixture, cover the pot, and let them steam to reduce in size. After a few minutes, you can then stir the greens easily into the mixture and let them continue to cook as needed.

Serve with basmati rice and (more) vegetables of your choice- I like serving this with green beans. Veggies galore!