Red lentil soup - The Buddhist Chef

Ingredients

• 3 tbsp olive oil
• 1 chopped onion
• 1 tbsp curry powder
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp tomato paste
• 1 tbsp maple syrup
• 3 potatoes, peeled and diced
• 1 cup of red lentils (200 g)
• 1-400 ml can of coconut milk
• 4 cups of vegetable broth (1 liter)
• 4 cups of kale, cut into bite seize (50 g)