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Prepare veggies: dice onions and tomatoes and chop kale into small pieces. Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil. Reduce heat to simmer (low/medium) and cover and cook for 30 - 40 minutes (or until the lentils are soft), stirring occasionally. Remove from heat, add the chopped kale and coconut milk, stir well. Add additional vegetable broth/pink himalayan salt/seasonings, if needed.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces