Coconut with Red Lentils and Carrot Soup

2 cups Red Lentils, rinsed
1 tbsp Extra Virgin Olive Oil Cold Pressed
2 Medium Onions, diced
3 cloves Garlic, sliced small or minced
2 large Carrots, sliced
2 tsp ground Turmeric
2 tsp ground Cumin
1 tsp Sea Salt
1 tsp Black Pepper
1 can (280z) Stewed tomatoes
1 Vegetable Bouillon Cubes
1 Can (14oz) Coconut Milk
1 tbsp Fresh Lemon Juice
6 cups water

In a skillet, heat the oil, add the garlic, onions and carrots, saute until just softened, about 5 mins. Transfer to a slow cooker, add the rinsed lentils, and spices, add the 6 cups water and the boullion cube, stir then add in the tomatoes. Cover with lid, turn slow cooker onto high and set for 4hours, check after 2 hours add more water if needed. After 4 hours and lentils are soft, turn slowcooker to low, slowly add the coconut milk and lemon juice, heat through slowly. Do not boil. Serve hot.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.