Coconut Curry Lentil Soup

This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

I just updated this recipe to reflect the measurements I actually use.  This is a very flexible recipe.  Feel free to experiment with ratios and ingredients.

Ingredients

• 1 tbsp coconut (or olive) oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp curry powder
• 4-5 cups vegetable broth (depending on how thick you want it)
• 2 can coconut milk
• 1 large can of fire roasted diced tomatoes (at least 400 g - id use 758g)
• 1 large can of fire roasted crushed tomatoes (at least 400 g - id use 758g)
• 2 cups dry red lentils

Directions

1. Heat coconut oil
2. saute onion, garlic and ginger until softened
3. Add curry, and red pepper flakes and stir until combined
4. Add in coconut milk, broth, diced tomatoes, and lentils
5. Bring to boil
6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
7. EAT ALL THE SOUP!

Recipe adapted from Veganela.com