1 tbsp unrefined coconut oil
1/2 cup chopped celery
1 tbsp chopped garlic
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 chopped kale
5 cup chopped baby spinach
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.