Yellow Lentil Soup: Boring Name, Exciting Flavors

It's still cold out there, huh? How 'bout some soup?

Posts and pictures of soup never get me giddy with excitement, jumping up to make them on the spot (I take that back; this one did), but I always wish the featured bowl of soup were sitting right in front of me -- kinda like soup on demand.

Ummm...this soup? I don't have much to say other than curry, coconut milk, and lime are some of my most favorite flavors, and they're all in here. And some lentils, of course. Also, make the soup thick and it's awesome spooned on top of rice. This soup makes me happy. I hope it does the same for you.

Yellow Lentil Soup
adapted from Food Network Canada
serves 6

2 tablespoons vegetable oil
1/2 onion, diced
4 cloves garlic, minced
1 1/2 tablespoons minced ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
salt and pepper, to taste
3 cups yellow lentils, soaked overnight
1 can coconut milk
4 limes, (juice only)
2 small red chilies, finely chopped
6 cups vegetable broth (plus some to thin soup)
2 tablespoons brown sugar
limes and cilantro (garnish)

• In a large pot, heat vegetable oil over medium heat. Add onions, garlic, and ginger, and cook for about 3 minutes.
  
• Add cumin, coriander, curry poder, turmeric, salt, pepper, and soaked lentils, and cook for 3 minutes
• Add coconut milk, lime juice, red chilies, vegetable stock, and brown sugar. Bring to a boil and reduce heat.
• Simmer for 1 to 2 hours, or until lentils are very soft.
  
• Place half of soup in blender, and puree (or blend soup in pot with immersion blender). Add blended soup back into pot.
• Adjust seasonings to taste, and add additional water or vegetable stock to thin soup if too thick.
• Serve garnished with cilantro and a healthy squeeze of lime juice.