Curry Lentil Soup *

2 Tbsp EVOO
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, finely chopped
2 1/2 Tbsp ginger paste
1/2 Tbsp curry powder
1/2 tsp red pepper flakes, adjust up or down per your spicy preference
1/2 cup lentils
14.5 oz can crushed tomatoes
1/4 cup fresh cilantro, finely chopped
Salt and pepper to taste
13. 5 oz can unsweetened coconut milk
1 cup shredded cabbage
1 cup matchstick carrots
lime wedges for serving

Heat oil in large pot over medium heat.  Add onion and bell pepper and sauté, stirring occasionally, until golden brown and tender, about 10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.  Add lentils and cook for about 1 minute more, stirring occasionally.  Add tomatoes, cilantro, 2 1/2 cups water and season with salt and pepper.  Set aside a few Tbsp coconut milk and add remaining to pot.  Bring mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 25-35 minutes.  During last 3-4 minutes of cooking, add cabbage and carrots.  Taste and adjust salt and pepper as needed.  Serve in bowls drizzled with reserved coconut milk and top with cilantro and lime wedges.  

Serves 3-4