Source

Ray, Bonus 2 Adapted from VeggiesforDinner.com

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 2½ cups vegetable broth
• 1 small can “lite” coconut milk
• 1 cup red lentils
• 2 - 14.5 oz cans chopped fire roasted tomatoes, low or no sodium
• ½ bag frozen peas or
• ½ cup split peas, split peas require a little more cook time to become tender
• 2 tsp lime juice, 2-3 Kaffir lime leaves works well too
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp ground cumin

• ½ tsp garam masala

  Instructions

• Sauté the onions, garlic and spices in small amount of water or vegetable broth in a large sautee pan.
• Add the rest the vegetable broth along with coconut milk, red lentils, fire-roasted tomatoes and peas.
• Cook for about 30 minutes until the lentils—and split peas, if used—are tender.
• Add lime juice at the end.

NOTE: Red lentils cook much faster than brown lentils or split peas, so if you don’t find red lentils, which are actually orange in color, then adjust cooking time. NOTE: This soup is GREAT for freezing and tastes amazing the second day, hot or cold. Try serving over a bed of steamed kale or spinach!