3 1/2 cups veggie broth
1 cup dried red lentils
1 cup chopped onion

Bring the above to a boil and reduce heat and simmer for about 15 minutes. Cool slightly and blend in food processor till smooth. Return to pot and add the following. Simmer for 5 more minutes.

1 1/2 cups coconut milk
3 Tbsp tomato paste
1 tsp (or more!) grated fresh ginger
1/2 tsp (or more!) ground cumin
1/4 tsp ground turmeric
1/2 tsp salt
1/4 tsp ground black pepper

Stir in 1 tsp fresh lime juice once you've removed it from the heat.

There is a salsa topping that I never make but you may want to try...

2/3 c chopped granny smith apples
1/4 c chopped celery
1Tbsp chopped cilantro
1Tbsp fresh lime juice

4 large servings.

Turmeric is a fabulous anti inflammatory,anti oxidant, anti cancer food, especially when paired with black pepper. The recipe only calls for 1/8 tsp but I always put at least double that. I usually put about 3/4 tsp cumin as well. This takes max. half and hour to make and is good the next day too.

Oh yum! What a great sounding soup/stew for a cold winter's day ~ or, even a warm one like we have here! I LUFFS lentil soups/stews! (which is this?) lol

I would definitely call it a soup. Its pretty smooth if you process it enough. I left it a little chunky last night and that was good too.

I forgot to add - its from Cooking Light magazine. Only fat in it is from the coconut milk and thats GOOD fat!!

Sounds good! Yes, coconut milk is good! Just wondering how to get the coconut away from the Bo-man. He LOVES his coconuts! heh!