Andrea's Curried Kale Lentil Soup

Ingredients
1 Tbsp olive oil
1 onion, finely diced
½ jalapeno, seeded, diced
2 tsp grated ginger
1 large garlic clove, minced
2 tsp curry powder
1 tsp salt
3 tbsp tomato paste
5 cups water
14 oz light coconut milk
1 cup red lentils
1 medium sweet potato, diced into ½-inch cubes
2 bunches lacinato kale, stemmed and coarsely chopped
2 tbsp minced cilantro

Instructions
Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.

Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.

Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.