Ingredients

• 2 T olive oil

• 1 medium onion, finely diced

• 2 garlic cloves, minced

• 2 T ginger, peeled and grated

• 1 T madras curry powder (Sun Brands, if you can get it)

• 1/4 tsp red pepper flakes

• 3/4 cup red lentils

• 1- 28 oz can crushed tomatoes

• 2 1/2 -3 cups chicken stock or water

• 1/2 cup coconut milk

• 1/2 cup chopped cilantro

• salt and pepper to taste

garnish with lime wedges, chopped cilantro, drizzle of coconut milk

Steps

• heat oil in large soup pot over medium heat

• add onion and sauté about 5-10 minutes, until golden

• add garlic, ginger, curry powder and red pepper flakes

• sauté 1-2 minutes

• add lentils and cook about a minute

• add tomatoes, stock or water, coconut milk and cilantro

• bring to a boil and reduce heat to simmer

• cook 20-25 minutes, until lentils are soft but not mushy

• add salt and pepper to taste

• when ready to serve, garnish each bowl with lime wedge, chopped cilantro and drizzle of coconut milk