With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top ... delicious.
1tablespoonminced fresh ginger or 1/4 teaspoon ground ginger
4cupsvegetable broth
2tablespoonstomato paste
1cupdried red lentilsrinsed
2 15.5-ouncecans chickpeasdrained
1 14-ouncecan light coconut milk
Fresh cilantro and lime wedges for serving
Instructions
In a medium saute pan over medium-low heat, melt the butter.
Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
Cook on low for about 8 hours.
Taste and add additional salt if necessary.
Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.