Red Lentil Curry Soup

2 3/4 cups red split lentils (1 packet Trader Joe's, 16 oz)
1 large sweet onion, finely chopped (or 1 1/4 medium)
1 large red bell pepper, chopped
1 fresh jalapeño pepper, finely chopped and seeded
3 tsp ground powder ginger
3 garlic cloves, finely chopped
2.5-3 tbsp olive oil
1 1/2 tablespoon yellow curry powder
1 tsp ground cinnamon
3 teaspoons salt
1/2 cup tomato paste
10 cups water*
2 cans unsweetened light coconut milk (such as Trader Joe's)
2 cans garbanzo beans, rinsed and drained
1 1/2 tbsp freshly squeezed lime juice (optional)
Fresh cilantro/lime wedges for garnish/serving (optional)

* You can always add a bit more water if you think it's too thick.

Heat the olive oil in a large soup pot. Add onions, bell pepper and jalapeno. Cook for 5-7 minutes until the vegetables have softened and start to take on some color.
Add the garlic, ginger, spices, and tomato paste. Continue to cook for 2-3 more minutes until the mixture is fragrant. Add the water, coconut milk, lentils, and garbanzo beans and cook uncovered for 20-25 minutes adding the lime juice at the end of the cooking. (Lentils should be soft).
Taste and adjust with more lime juice if desired. Serve soup topped with fresh cilantro and lime wedges (optional).

Serving Size: makes about 13 1 1/2 cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user CLAUDIA91172.