Creamy Red Lentil and Kale Soup (Dairy and gluten free)

This was absolutely delicious and comforting. It is perfect for a cold winter night. It is a great vegan and gluten-free dish. I added some additional ingredients to the original recipe.

Ingredients

1 1/2 cup of organic red lentils (uncooked)
2 3/4 cups of organic vegetable broth (I used a bit more)
1 13.5 oz can of organic full-fat coconut milk 
1/2 yellow onion, diced
1 cup of  kale, chopped 

1 cup of peas2 tablespoons of organic tomato sauce (I used about 5 tablespoons)
1 1/2 teaspoon of ground cumin powder (I used a bit more)
1 teaspoon of organic cayenne pepper
1/2 of an avocado

(You can add chopped tomatoes if you only use the 2 tablespoons of tomato sauce)

Directions
1. Dice onions (and tomatoes, if used) and chop kale into small pieces
2. Put all of the ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil
3. Reduce heat to simmer and cover and cook for about 20-30 minutes (or until the lentils are soft), stirring often
4. Remove from heat, add the chopped kale and coconut milk and stir well
5. Return the heat to a low setting and keep mixing
6. Add additional vegetable broth or seasonings, if needed
7. Top with avocado