Recipe: Red Lentil Soup

Toms River Team Member Suzanne M. has a recipe to share:

I tried red lentils as a new food during the Conscious Eating challenge. This is my new favorite soup.

Red Lentil Soup
From www.julesglutenfree.com

Ingredients:
1 onion, finely chopped
2 tsp. olive oil
2 Tbs. hot curry paste (or 1-2 tsp. powder)
1 Tbs. fresh ginger root, peeled and finely chopped or grated (or more to taste)
1 tsp. cumin
2 cups dried red lentils
6 cups vegetable stock (low sodium)
1 lime, juice and zest
1 can coconut milk (light)
2 Tbs. chopped fresh mint (or 1 Tbs. dried mint)

Directions:Place the chopped onion and oil in a large pan and sauté until transparent. Add in the curry paste, ginger and cumin and cook while gently stirring for 3 minutes. Add lentils and stock and bring to a boil. Reduce the heat and simmer gently for 20 minutes, stirring. (Because I did not want to have to watch it for 20 minutes after coming to a boil I put it in a crock pot on low for an hour or so.) Add the coconut milk and cook for another 10 minutes. Finally, add the lime zest and juice and mint.
Enjoy!