Red Lentil Coconut Soup

First, can I say that I love having my camera back?!  After 2 months of not having it, it feels so nice to have.  Do note, though, that some of the meals over the next 2 weeks will still be taken with the little point and shoot.  I'm a little backed up on posting, so you'll just have to bear with the poor pictures a little longer.

But not today.

We loved this soup.  I got the recipe here, but tweaked it to fit us.  Feel free to use the original if you'd rather use the true coconut milk.  I like to use the faux coconut milk because it let me enjoy the creamy-ness and the coconut taste without all the extra fat and calories that the coconut milk (even the lite version) offers.

 
This was more subdued than I anticipated with all the flavors in there, but I loved it and everyone raved.  Always a good sign.  If you did want more "oomph" I would just up the spices and garlic.

The other really nice thing about this soup is that you can stretch it by adding a little brown rice.  I made 3 cups of brown rice and that allowed all of us to enjoy it twice!

Red Lentil Coconut Soup
Serves 4-6

•  2 cups red lentils
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 T grated fresh ginger, or 1 t powder
• 2 t minced garlic
• 1 T curry powder
• 1/2 t cinnamon
• 1/3 c tomato paste
• 1 1/2 c almond milk
• 1 1/2 t coconut extract
• 4 c water
• 3 c vegetable broth
• 1 can chickpeas, rinsed and drained
• 1 T lime juice
• Salt to taste
• 3 c cooked brown rice (opt)

-- Saute the onion and the bell pepper in a large pot or dutch oven for about 10 minutes, until soft
-- Add the garlic, ginger, spices and tomato paste.  Stir for 2-3 minutes.
-- Add the liquids, lentils, and chickpeas.
-- Simmer, uncovered, for 25-30 minutes.  Until the lentils are soft.  Add the lime juice and stir.