Rich and Spicy Coconut & Red Lentil Soup

This is a marvelous soup -- great for a cold evening. It's great served with bread.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  safflower oil
• 2  red onions, chopped fine
• 1  birds eye chile, seeded and finely sliced
• 3  garlic cloves, chopped
• 1  inch fresh lemongrass, outer layers removed and inside finely sliced
• 1  cup red lentil, rinsed
• 1  teaspoon ground coriander
• 1  teaspoon Hungarian paprika
• 1 2⁄3 cups coconut milk
• 3 3⁄4 cups water
• 1  lime, juice of
• 3 1⁄2 scallions, chopped
• 1  cup cilantro, finely chopped
•  salt & fresh ground pepper
•  naan bread, to eat with soup (optional)

Directions

1. Heat oil in a large pan and fry onions, chile, garlic and lemongrass for 5 minutes, until onions are softened but not brown, stirring occasionally.
2. Add lentils and spices to the pan.
3. Add the coconut milk and water and stir.
4. Bring to a boil, stir, and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are nice and soft, almost mushy.
5. Add the lime juice, scallions and cilantro, reserving a bit of each for garnish.
6. Season with salt and pepper and ladle into your favorite soup bowls!
7. Garnish and serve hot with naan!