Coconut Lentil Soup
1 tbsp. olive oil
½ red bell pepper, chopped
1 tbsp. garlic, minced
1½ c. French Lentils* (or can substitute cooked green or brown lentils)
1 (14.5 oz.) can full-fat coconut milk (shake well before opening)
1½ c. chicken or vegetable broth
2 tsp. cumin
2 tsp. yellow curry powder
2 tsp. thyme
Dash of cinnamon
Dash of cayenne pepper, optional
Hazelnuts, for garnish
Fresh toasted and buttered bread or crackers, for serving
Add olive oil to a small pot and set over medium heat.
Once warm, saute red pepper and minced garlic until fragrant, about 2 to 3 minutes.
Add lentils, coconut milk and broth to the pot.
Also add cumin, curry, thyme, cinnamon and cayenne (optional).
Let the soup come to a simmer, taste and add more spices if desired.
Garnish with hazelnuts and enjoy with fresh toasted and buttered bread or crackers.