Spiced Lentil Soup

• 1 cup split red lentils
• 1 tablespoon olive oil
• 2 medium onions, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon anise
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 2 pinches saffron (optional)
• 12 teaspoon salt
• 18 teaspoon cayenne pepper
• 12 teaspoon coriander
• 2 tablespoons fresh gingerroot, grated
• 1 medium red pepper, finely chopped
• 1 medium orange bell pepper, finely chopped
• 1 medium green pepper, finely chopped
• 2 12 cups vegetable stock
• 2 (400 ml) cans coconut milk

1. Steep red lentils in hot water for 10 minutes, rinse and drain.
2. Heat oil in a large, heavy-based pan and gently fry the onion and spices for 3-4 minutes.
3. Add the peppers, lentils and continue frying for 4-5 minutes, stirring to distribute the spices evenly among the vegetables.
4. Pour in the stock, bring to a boil and simmer gently, covered, for 10 minutes.
5. Stir in the coconut milk and continue to simmer, covered, for 35-40 minutes.
6. Leave cool for several minutes.
7. Liquidize in blender until completely smooth, season to taste and reheat gently before serving.

red lentils, olive oil, onions, chili powder, garam masala, cumin, cinnamon, anise, turmeric, curry powder, saffron, salt, cayenne pepper, coriander, fresh gingerroot, red pepper, orange bell pepper, green pepper, vegetable stock, coconut milk

Taken from www.food.com/recipe/spiced-lentil-soup-512418 (may not work)