Curry Lentil Soup

Ingredients

• 1 tbsp. light oil (canola, vegetable)
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 cups vegetable broth
• 1 28 oz can diced tomatoes
• 1 cup brown or green lentils
• 2 tbsp. curry powder
• 1 tsp. cumin
• ½ tsp. salt
• ¼ - ½ tsp. cayenne (optional for spice)
• 1 ½ cups full-fat coconut milk (canned)
• 1 handful cilantro, chopped

Instructions

1. In a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
2. Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Cover and bring to a simmer. Cook for about 25 minutes until the tomatoes are cooked and the lentils are tender.
3. Stir in the coconut milk and heat through. Serve hot and garnish with cilantro.