Red Lentil Coconut Soup

Ingredients:

2 cups red split lentils

1 onion, finely chopped cone #2

1 red bell pepper cut into 1/2 inch dice

1 fresh jalapeno or serrano chili, finely chopped, including seeds

1 tablespoon fresh minced ginger cone #1

2 garlic cloves, finely chopped

1 tablespoon curry powder

1/2 teaspoon cinnamon

2 teaspoons salt

1 small can tomato paste 

7 cups water with 3 veggie bouillon cubes

1 can coconut milk

1 15-ounce can of chickpeas

1 tablespoon freshly squeezed lime juice

Fresh Parsley or cilantro and lime wedges for serving

Directions:

Pre Heat 5 Qt or 7 Qt roaster add 1 T. oil add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the lentils, water, coconut milk and chickpeas and cook  medium click low for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.