Recipe: Vegan Coconut Lentil Soup

We're really into soup here in the Turner-Puente household, which is clear from the last two recipes I shared. On Monday night, I made a batch of vegan coconut lentil soup based on two different recipes I found online (links here and here). Below is the recipe, if you'd like it.

What you'll need:
-7 cups water
-2 cups red split lentils
-1 onion, chopped
-1 red bell pepper, diced
-1 fresh jalapeño, finely chopped, including seeds
-2 carrots, chopped
-2 garlic cloves, minced
-1 tbsp curry powder
-1/2 tsp cinnamon
-2 tsp coarse salt
-1/3 cup tomato paste
-1 can unsweetened, light coconut milk
-1 can of chickpeas, drained
-1 tbsp lime juice
-Fresh cilantro

Directions:
-Sauté bell pepper, onion, and jalapeño in a tbsp of olive oil for 5-6 minutes.
-Add garlic and ginger and sauté for 2 more minutes.
-Add curry powder, cinnamon, salt, and tomato paste and stir together.
-Add water, coconut milk, carrot, chickpeas, and lentils and bring to a boil.
-Reduce to a simmer and cook for 25 minutes. Add lime juice at the end.
-Serve with cilantro, if desired!

Enjoy!