Gluten-Free, Vegan, Serves 6

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (28 oz) diced tomatoes
• 1 cup red lentils, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional)

Directions:

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and grated ginger. Cook for 1-2 minutes or until fragrant. Add the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly. Pour in the vegetable broth, diced tomatoes (with their juices), and red lentils. Stir to combine. Bring the soup to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened. Season the soup with salt and black pepper to taste. If desired, garnish with fresh cilantro.