Red Lentil Coconut Soup

Me and my family are a big fan of this soup. It is extremely delicious and looks beautiful. I originally got this recipe from the blog Scaling Back, and made it with very minor changes. Be sure to visit Scaling Back to see other recipes as well...

What you'll need:

- 2 cups red split lentils

- 1 onion, finely chopped ( I used 1 tbsp Dried Onion ) 

- 2 tbsp oil 

- 1 red bell pepper - diced

- 1 fresh jalapeno, finely chopped including seeds ( I used 1 tsp crushed red pepper since I didn't have - fresh jalopeno - add more or less depending your own taste )

- 1 tablespoon fresh peeled and minced ginger

- 2 garlic cloves, finely chopped

- 1 tablespoon curry powder

- 1/2 teaspoon cinnamon

- 2 teaspoons salt

- 1/3 cup tomato paste ( I used 1 cup tomato juice instead )

- 7 cups water

- 1 cup chicken broth ( this is one of my additions to the original recipe )

- 1 can unsweetened light coconut milk

- 1 15-ounce can of chickpeas ( or 1 1/2 cup cooked chickpeas )

- 1 tablespoon freshly squeezed lime juice ( or lemon juice )

- fresh cilantro and lime wedges for serving

Directions:

1. In a large pot heat the oil on medium heat.

2. Add bell Pepper, jalapeño and fresh onion ( If you are using dried onions, add them after step 5 )

3. Cook until the vegetables have softened.

4. Add the ginger, garlic, spices ( and tomato paste here if that's what you are using instead of tomato juice )

5. Sauté for 2 to 3 more minutes. ( add dried onions here if you're using that instead of fresh onion ) 

6. Add the lentils, chickpeas, coconut milk, water, { tomato juice and chicken broth (optional) }

7. Cook for 25-35 minutes. Stir occasionally. 

8. Turn off the heat and add lemon juice.

9. Add more salt and/or lemon juice to taste if necessary.

10. Garnish with coriander, serve and enjoy!

I hope you enjoy this recipe. And thanks to Scaling Back for this one :)

xx

Chehr