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Warm coconut oil or olive oil in a large soup pot over medium heat. Once melted, add onions and a hearty pinch of salt. Sauté until onions are translucent and soft, about 6 minutes, stirring occasionally. Add garlic, ginger and curry powder to pan. Stir well and cook for one minute.
Add tomato paste to pan and stir well, then add vegetable broth, coconut milk, tomatoes and lentils. Stir to combine.
Bring the pan to a boil, then reduce heat to a simmer. Cook, partially covered, until lentils are tender, about 20 minutes.
Meanwhile, prep cilantro and nuts for garnish.
When ready to serve, stir in kale or spinach and simmer until just wilted, about two minutes. Portion into soup bowls and top with yogurt, nuts and cilantro.
(Recipe from Kelley's Aunt)