Spicy Red Lentil Coconut Soup

adapted from cooking light, this is great on a cool autumn evening.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  cups onions, chopped
• 1  tablespoon ginger, minced
• 5  garlic cloves, minced
• 1  teaspoon cumin
• 1⁄2 teaspoon ground coriander
• 1  pinch cinnamon
• 3  cups  chicken stock
• 1  cup dried red lentils
• 1⁄2 cup water
• 1  cup  light coconut milk
• 3  tablespoons Thai basil, chiffonaded
• 2  tablespoons fresh lime juice
•  salt and pepper

Directions

1. heat oil in a large saucepan.
2. add onions, spices and garlic and cook until softened.
3. add lentils, brith, and water and bring to a boil.
4. cover, reduce heat, and simmer 30 minutes or until lentils are tender.
5. remove from heat and let it stand for 5 minutes.
6. with an immersion blender puree soup until it's smooth.
7. (this can also be done in a blender, in batches).
8. stir in coconut milk and remaining ingredients.
9. serve.