The "Oh-So-Nessa" Lentil Soup

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If you like lentils and spices, then you need to try my friend Vanessa's lentil soup. 

Filled with world spices, and creamy coconut milk this soup will make you say Kung Pow*! 

*warning, if you don't like hot spices, then use less cayenne or none at all.

Here's how to make  
The "Oh-So-Nessa" Lentil Soup

• ¼ cup vegetable oil
• 1 large red onion, chopped (up to 3 cups if like)
• 5 garlic cloves, chopped
• 2 large carrots, chopped (optional)
• 1 ½ tsp garam masala
• 1 ½ tsp ground coriander
• 1 tsp turmeric powder
• ½ tsp cayenne pepper
• 2 bay leaves
• 2 cups red lentils
• 8 cups low salt chicken broth
• 1 cup coconut milk

1. In a bowl, mix the masala, coriander, turmeric and cayenne and set aside.
2. Heat the oil in a large pot on medium-high heat and sauté onions until golden (about 10 minutes)
3. Add garlic and sauté for 1 minute
4. Add spices and mix thoroughly
5. Add lentils, stir and coat well
6. Pour 8 cups of broth with bay leaves, bring to a boil and simmer for 20-25 minutes or until lentils are tender
7. Remove from heat and puree the soup in batches using a blender
8. Pour back into pot and add coconut milk, stir well

Serve and enjoy! Yummy yummy yummy... it's like love in my tummy.