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Red Lentil Soup with Coconut Milk and Lime

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Ingredients
  

  • 2 tablespoons olive oil
  • 2 small yellow onion diced
  • 1 tablespoon of fresh ginger peeled and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cloves of garlic minced
  • 3-4 cups of vegetable stock
  • 1 cup of red lentils rinsed
  • 1 cup of coconut milk
  • ½ jalapeno seeded and finely minced (optional)
  • 3 tablespoons of fresh basil chopped
  • 2-3 tablespoons of fresh lime juice
  • Salt to taste
  • Dollop of plain greek yogurt to garnish optional.

Instructions
 

  • Dollop of plain greek yogurt to garnish (optional).
  • Heat oil in a large pot.
  • Saute onion about 5-10 minutes over medium heat.
  • Add ginger, cumin, coriander and garlic. Stir for 1-2 minutes. Add vegetable stock, lentils, and jalapeno (if using).
  • Bring to light boil and then cover and reduce heat to a simmer until lentils are tender, about 15-20 minutes.
  • Add coconut milk and allow soup to cool slightly before puree in a food processor or with an immersion blender until smooth.
  • Reheat to serving temperature.
  • Stir in basil and lime juice before serving. Or serve each bowl with a section of lime to squeeze. Salt to taste.
  • Top with a dollop of plain greek yogurt (optional).
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