R. is really into making soups, and today she was totally set on making a lentil soup. So we went into our soup cookbook and basically picked one at random. It wound up being pretty great, although when we make this again, we’re definitely going to make it spicier.   Maybe by doubling the garlic, or upping the salt & pepper, or even adding some chili powder.  We ate it with a nice crusty asiago bread from the co-op.  It took like 30 minutes to make!


2 onions, minced
2 garlic cloves, crushed
4 tomatoes, chopped
1/2 tsp turmeric
1 tsp cumin
1 tsp curry
1 cinnamon stick
1 1/3 cups red lentils
3 3/4 cups water
14 oz can coconut milk
1 tbsp lemon juice
salt & pepper to taste

Put the onions, garlic, tomatoes, turmeric, cumin, curry, cinnamon, lentils and water into a saucepan. Boil, then lower heat. Simmer for 20 minutes.

Remove the cinnamon stick. Puree in a blender. Reserve a bit of coconut milk for garnish, and add the rest to the saucepan. Stir, and add salt & pepper liberally. Reheat without boiling & serve.