1 tbsp Unrefined coconut oil
1/2 cup Celery (chopped)
1 tbsp Garlic (chopped)
8 cup Veggie broth or water
3/4 lb Rinsed red lentils
1 tbsp Grated ginger
2 tsp Ground cumin
1/2 tsp Salt
5 cup Kale (chopped)
5 cup Baby spinach (chopped)
to taste Freshly ground pepper

Heat the coconut oil in a large pot over medium-high heat.

Add the celery and garlic and cook, stirring until the celery is softened.

Add the veggie broth, lentils, ginger, cumin and salt and bring to a boil.

Reduce the heat to low and add the kale and baby spinach. Cook until the lentils are soft and tender, stirring occasionally. Season with pepper, if desired.