1 tbsp vegetable oil
1 onion, diced
2 cups chopped kale
1 sweet potato, cubed
1 tsp minced garlic
2 cups chopped swiss brown mushrooms
1 head 2 cups spinach
1 cup uncooked red lentils
3 cups broth
1 red bell pepper, chopped
1 x 14 oz can crushed tomatoes
3 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tsp salt