Coconut Lentil Soup with Lemongrass and Ginger

This coconut lentil soup made in a slow cooker has the richness of coconut milk and the fragrant tastes of ginger and lemongrass. This dish is ideal for a cozy meal because it is filling and healthy, full of protein and vegetables.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can 13
• 5 oz coconut milk
• 2 stalks lemongrass, bruised and chopped
• 2 inches fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions:

In a slow cooker, combine red lentils, vegetable broth, coconut milk, lemongrass, ginger, garlic, onion, carrots, red bell pepper, curry powder, turmeric, cumin, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender and flavors are well combined

Stir in lime juice just before serving

Garnish with fresh cilantro and serve hot