Curried Lentil Soup

2 tbsp coconut oil
1 tbsp quality curry powder
1 tsp red pepper flakes
1-2 tsp minced garlic
1 large sweet onion, diced
5 1/2 cups of vegetable broth or chicken broth
1 1/2 cups green lentils, or green split peas, picked over* and rinsed
1/2 cup coconut milk (light coconut milk works fine)
1/2 tsp salt

Heat coconut oil in a large stockpot over medium-high heat, then add curry powder, red pepper flakes, minced garlic, and diced onion. Saute for about 3-4 minutes, or until onion is just soft, then add broth and lentils. Bring to a boil, then cover and reduce heat to simmer for between 20 and 50 minutes (or until lentils are tender, mine typically take about 30 minutes). Once the lentils are finished cooking, remove them from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (in batches if using regular blender) until it is as smooth or as chunky as you prefer. Serve immediately, garnished with diced feta cheese and chopped purple basil.

Serving Size: 1 cup