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/ January 20, 2024

Coconut lentil soup with kale and ginger

Before I jump into talking about this coconut lentil soup with kale and ginger, I just want to acknowledge that today is my first day in our home where EVERYONE is gone, and I have the whole house ALL. To. Myself. It’s my first time alone since before the holidays. I used to always consider myself an extrovert, but in actuality, I’m pretty sure I’m not. I LOVE my time alone. It’s like I can finally hear myself think.

Anyway, today is my first day “back at it”, and as I sat down at my desk for the first time in what feels like ages, I opened my laptop and took a big exhale. Before opening my computer I had this momentary heart palpitation that I was somehow “behind”. That the whole world had gotten a head start on the year, crushing their imaginary goals, and here I am on January 18th just dusting off my laptop.

I love the beginning of the year. But there’s also so much unnecessary build-up and pressure.

I kind of hate the whole “New Year, New You” thing. I mean, were we really all so awful last year that we have to become someone new? I don’t know about you, but I’m a little too tired to start the year off trying to be someone other than myself. I’m going into this year…new year, same me.

JP and I just got back from Aspen and we had the chance to see the band “The Head & the Heart” at the Belly up. Not sure if you’re familiar with them. Anyway, we saw them in this really tiny basement bar (I think it was called the belly up…or something like that). The band was phenomenal. I’m not a huge Head in the Heart” fan, but they honestly blew me away. There were two male vocalists, another woman vocalist and then this guitarist that was in the back. And for whatever reason, I could not stop watching this guitarist. He was wearing raggedy old shorts and a Tommy Hilfiger T-shirt that I’m pretty sure the guys in my high school wore in the 90s. And mind you it was 10 degrees outside and we were in Aspen, pretty much the wealthiest town in the U.S. But here was this guitarist, in a major band, jamming out on stage in a t-shirt and shorts that I’m pretty sure he pulled out from the dirty laundry basket and he did not give two fucks. Literally. He was in heaven. Jamming away in his Tommy Hilfiger t-shirt from the 90s.

I looked over at JP and said, “that’s me in 2024”. Not giving two fucks. And I mean that in the best way possible.

I think if I’ve learned anything over the past year is that I’ve wasted SO MUCH TIME worrying about what people thought of me. Friends, family, social media, my mother, my kids, my old business coach.

As if any of it mattered.

And it was such a waste of time.

I saw that guitarist and there was something that looked so liberating and free to me and for a moment I was envious of him. I don’t know if I’ve ever really felt that.

Like me, just me, was 100% ok. Accepted. Enough. Loved. Without trying.

Without the make up, or the clothes, or the diet, or the followers, or the fill in the blank for whatever.

I don’t know if I’ve ever really believed I was enough to show up authentically, vulnerably, and nakedly me.

But I want that. I want that feeling.

I want to wear an old Tommy Hilfiger t-shirt and shorts from the 90s and walk around Aspen like I own the fucking place. And believe it.

I think that’s my goal for the year.

To stop caring about what people think. Stop worrying if I’m good enough. And to just go live my life in full unapologetic abandonment as if it’s the only life I’ve got (because I’m pretty sure it is).

Not sure what any of this has to do with this coconut lentil soup with kale and ginger. Nothing. Just what was on my mind as I sat here.

Ok on to the soup. I’ve shared something like this before on IG. I make a curry at least once a week. I love big pots of veggies and spices in the winter, even while living in LA. My body craves warming foods. And cooked veggies are so much gentler on my tummy than raw.

The photos of this soup do not do it justice. You’re gonna just have to trust me on this one that it’s ridiculous. I made the soup not to share on the blog, but rather just for a quick dinner for myself. When it was done, it was too good not to share, so I snapped a quick pick and here we are (remember, the whole not caring thing? Trying it here).

As far as the soup goes – it’s onion, garlic and ginger (the more ginger the better in the winter), chopped carrots and lentils (if you can soak your lentils overnights, do it. It makes digesting them so much easier on your tummy). Then I add curry paste, curry powder, bone broth, coconut milk, lots of lime and kale at the end and that’s it.

It clears out your nostrils, warms up your belly and lungs and nourishes that digestive track. Great if you’re feeling bloated or inflamed. Ginger works wonders on the body.

So takeways from thie post – 1. less caring what people think of us. 2. wear more Tommy Hilfigers shirt (lol) and 3. You need this soup in your life.



Coconut lentil soup with kale & ginger

Prep Time :5 minutes
Cook Time :25 minutes


  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2-3 carrots, chopped
  • 2-3 cloves of garlic, minced
  • 1 tbsp chopped ginger
  • 1 tbsp curry powder
  • 1 tbsp red curry paste
  • 1 cup red lentils, rinsed
  • 3 cups good quality bone broth
  • 1 cup full fat coconut mlik
  • 1 head of kale, stems removed and chopped finely
  • 1 lime
  • 1 handful cilantro, chopped
  • salt/pepper to tasted
  • 1 can chickpeas (drained and rinsed) I like the brand Jovial


  • in a large dutch oven, over medium heat, add the olive oil and onion. Cook until translucent (2-3 minutes)
  • add garlic. cook for an additional minute until fragrant. Add the curry powder and paste. Stir well to incorporate and cook just until fragrant (30 second to a minute)
  • Add the chopped carrots, beans and rinsed lentils. Stir to coat with the seasoning and spices. Add a generous amount of salt and fresh cracked pepper.
  • Add the bone broth, stir and bring to a simmer. Cook (with lid off) for 15-20 nninutes until lentils and carrots are tender (but not mushy). Taste and adjust seasoning.
  • Add the coconut milk, chopped kale (it will look like a lot, but it wilts down), and the juice of one (or two) limes.
  • Cook for a minute or two until kale is tender. Taste and adjust seasoning.
  • To serve, add a sprinkle of cilantro and lime and enjoy!


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Use the hashtag #KRRecipe

For more soup ideas be sure to check out my curried butternut squash soup and my hearty winter vegetable soup.



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