Coconut Curry Lentil Soup

 1 Tbsp coconut oil

1 large onion, chopped

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 Tbsp tomato paste 

2 Tbsp curry powder

4 cups veg broth

1 can full fat coconut milk (400 g)

1 can diced tomatoes (400 g)

1.5 cups dry red lentils

Salt and pepper

Garnish: chopped cilantro and sour cream

In a stockpot, heat the coconut oil over medium heat and stir fry the onion, garlic, and ginger until the onion is translucent, a couple min. Add the tomato paste, curry powder, and cook for another minute. Add the vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low for 20-30 minutes until the lentils are very tender. Season with salt and pepper. Garnish with cilantro and sour cream. 

Evan and I both love this soup. Plus it smells amazing when cooking.