Red Lentil Soup with Coconut Curry

  • 1 large onion; diced
  • 2 stalks celery; small dice
  • 1 large carrot; small dice
  • 1 tbsp. vegetable oil
  • 1 green bell pepper; diced
  • 1 clove fresh garlic; minced
  • 1 tbsp. ginger; peeled and grated or minced
  • 2 tsp. curry powder
  • 1 tsp. mustard seeds
  • 2 cups red lentils
  • 3 cups crushed tomatoes
  • 1 quart homemade vegetable stock
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup shredded coconut
  • ¾ cup coconut milk
  • 1 tbsp. lime juice
  • ½ cup cilantro; washed, dried, and chopped

In a large stock pot, sauté onions, celery, and carrots in oil until tender. Do not brown. Add peppers, garlic, and ginger, and cook until softened and fragrant. Add the curry and mustard to toast, stirring frequently. Add the lentils and stir to coat in spices and oil. Add tomatoes and cover with stock. Simmer until tender. Puree 2/3 of the soup with an immersion blender. Add coconut, coconut milk, and lime juice. Taste and adjust seasoning if needed. Garnish with cilantro.