Hearty Lentil Soup

1: Rinse lentils thoroughly and set aside.

2: In a dutch oven or similar type soup pot over medium heat, add Filippo Berio Olive Oil and warm the pan.

3: Add chopped onion, stirring often, until softened and golden brown, about 6-8 minutes.

4: Add garlic, salt, pepper, curry powder, and chili flakes, stirring to incorporate.

5: Continue to cook until fragrant, about 1-2 minutes.

6: Deglaze by adding red wine, scraping and stirring browned bits.

7: Add lentils and stir.

8: Add tomatoes and then stock.

9: Cover and bring to a strong simmer.

10: Reduce heat slowly to a light simmer, stirring occasionally, until lentils are soft but not mushy, about 20 minutes.

11: Add kale and stir.

12: Reserve some cream from the coconut milk can for garnish later.

13: Add remaining coconut milk and continue to warm on low heat (do not boil).

14: Add sherry vinegar and taste test, adjusting spices and/or curry if desired.

15: Serve warm and enjoy.