Ingredients 1 cup of red lentils 1/2 chopped onion 1 tbsp chopped ginger 2-3 chopped mini bellpeppers 1 tsp chopper jalapeno (optional) 1 chopped carrot 3-4 cloves of chopped garlic 1 tsp of crushed coriander 1 tsp of cumin seeds 1 tsp of garam masala 1/2 tsp of tumeric 1/2 tsp of garlic powder 1 tsp of better than bouillon 1/2 cup of coconut milk (full fat) Olive oil for cooking Salt to taste 1/4 cup of cilantro Zest of 2 limes Juice of 1-2 limes (depending how juicy it is) Directions Toast the crushed coriander and cumin seeds in olive oil. Add the crushed garlic, onion, ginger, the rest of the spices and saute. Then add carrots, bellpeppers and jalapeno. Add the lentils and mix. Add water, around 6-8 cups of water. Let the lentils simmer on medium low for 35-40 minutes. Add the coconut milk, zest of limes, juice of limes, cilantro. Let the soup simmer for another 7-10 minutes. Turn off and serve warm.
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