Creamy Coconut Lentil Soup

• Vegetarian
• Gluten Free
• Serves 4-6

	2 tablespoons coconut oil 1 onion, finely chopped 1 shallot, sliced 1 tablespoon red curry paste 1 cup split red lentils, rinsed and picked over 1 cup brown basmati rice 6 cups water 400ml can coconut cream 2 teaspoons fine ground sea salt 1 tablespoon tumeric 2 tablespoons natural cane sugar 2 tablespoon shoyu soy sauce 1/2 cup golden raisins juice of 1 lime

1.  Heat the coconut oil in a large a stock pot over medium-high heat.  Add onion and shallot and stir for 5 minutes, until softened.

2.  Add garlic and curry paste, stirring until paste has dissolved and is well mixed.

3.  Add lentils, rice and water.  Bring to the boil, reduce heat and simmer for 20-30 minutes, until rice has cooked through.

4.  Add coconut cream, salt, tumeric, sugar, raisins, shoyu and lime.  Simmer for 5 minutes more.

5.  Remove from heat and leave for 5 minutes before serving.

Recipe and photo by Joe Rich. 

Visit his recipe journal at: www.edenkitchen.com