Coconut Red Lentil Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 Tablespoon Curry Powder (or Up To 2 Tablespoons If You're A Big Curry Fan)
• ½ teaspoons Cinnamon
• 1 whole Onion, Chopped
• 2 whole Carrots, Peeled And Diced
• 2 teaspoons Fresh Ginger, Grated
• 2 cloves Garlic, Chopped
• 2 teaspoons Salt
• 1 teaspoon Sugar
• ⅓ cups Tomato Paste
• 7 cups Water
• 15 ounces, fluid Coconut Milk
• 2 cups Dry Red Lentils
• 1 can (15 Oz Can) Garbanzo Beans/chickpeas, Drained
• 1 Tablespoon Lime Juice, Freshly Squeezed
• ¼ cups Cilantro, Chopped
• Lime Wedges, Optional Garnish

Preparation Instructions

To a large pot or Dutch oven over medium heat, add the oil. Once the oil is hot add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant. This should take about 2 minutes.

Add the onion and cook 2-3 minutes, followed by the carrots, ginger, garlic, salt, sugar and tomato paste. Cook, stirring, for 2 minutes more.

Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.

At the very end, stir in the lime juice. Taste for seasoning and add more salt, pepper or spices as needed. Serve with fresh cilantro and lime wedges.

Adapted from 101 Cookbooks via Scaling Back.