This recipe is adapted from Padma Lakshmi's Tangy Tart Hot and Sweet Cookbook South Indian Spinach and Lentil Soup recipe. I have substituted kale.
Soak 1 C. of orange lentils for a couple of hours, then rinse them and boil them in 4 C. of water until they are mushy. Meanwhile, steam or boil spinach or kale or any leafy green. I have even substituted broccoli rabe here. Then add the greens to the simmering lentils. In a separate pan sautee some hot red chilis and a couple of tablespoons of white urad lentils, then add this to the soup. Add 1 C. of unsweetened coconut. Let everything cook together for a bit. Meanwhile in hot oil cook 1 tablespoon of black mustard seeds and 1 teaspoon of cumin seeds. When the mustard seeds pop add the seeds along with the flavored oil to the soup. Serve warm. This makes a lot of soup that can be enjoyed all week long.