Recipe by itdoesnttastelikechicken.com

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This is an easy hearty and satisfying soup with rich and aromatic spices, and coconut milk. Wonderful freshly made but it also holds up well and gets even better the next day, making it perfect for a make ahead meal.

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Ingredients

• 1 tablespoon light oil (such as canola or vegetable )))
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• fresh ginger (1 inch piece, minced)
• 3 cups vegetable broth
• 28 oz diced tomatoes (can)
• 1 cup brown lentils (or green)
• 2 tablespoons curry powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon cayenne (optional for spice )))
• 1½ cups full-fat coconut milk  ((( the kind in a can )))
• 1 handful cilantro (chopped)

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Method

1. In a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger. Suaté 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.

View the recipe instructions at itdoesnttastelikechicken.com