Curried Lentil Soup With Carrots

• 2 cups red lentils
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons turmeric
• 2 teaspoons cumin seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 -2 small hot red chili pepper, seeded,and chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 2 carrots, finely diced
• 1 tablespoon lemon juice
• 6 cups vegetable broth (chicken broth may be substituted)
• 1 (14 ounce) can unsweetened coconut milk
• 2 -3 tablespoons chopped cilantro

1. Sort lentils and rinse under cold water.
2. Cook onions in oil in skillet until tender.
3. Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
4. Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
6. Add coconut milk, and cook on HIGH for an additional 20 minutes.
7. Serve garnished with cilantro.

red lentils, vegetable oil, onions, garlic, turmeric, cumin seeds, salt, black pepper, hot red chili pepper, tomatoes, carrots, lemon juice, vegetable broth, unsweetened coconut milk, cilantro

Taken from www.food.com/recipe/curried-lentil-soup-with-carrots-82760 (may not work)