Moroccan Red Lentil Stew

1 tablespoon ghee

1 onion

2 garlic cloves,

1/2 inch ginger root, grated

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1 14 ounce can of diced tomatoes

1 red bell pepper, chopped

1 carrot, chopped

1 small sweet potato, chopped

1 cup red lentils

4 cups vegetable broth

3 cups kale, chopped

Sea salt and black pepper to taste

4 tablespoons fresh cilantro, chopped

Heat a large soup pot over medium heat. Add coconut oil and onion, cook for about 4-5 minutes or until soft. Stir in garlic, ginger, cumin, coriander, turmeric, cinnamon, salt,  and paprika, and cook until it starts to become fragrant about 1-2 minutes. Add in tomatoes, bell pepper, carrot, sweet potato, and red lentils. Stir until well combined. Add in broth and cook for about 20-25 minutes or until lentils and vegetables are soft. Add in kale and cook for 2-3 minutes. Remove from heat and garnish with cilantro.