Spicy Red Lentil Coconut Soup

• 2 teaspoons olive oil
• 2 cups onions, chopped
• 1 tablespoon ginger, minced
• 5 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 pinch cinnamon
• 3 cups chicken stock
• 1 cup dried red lentils
• 1/2 cup water
• 1 cup light coconut milk
• 3 tablespoons Thai basil, chiffonaded
• 2 tablespoons fresh lime juice
• salt and pepper

1. heat oil in a large saucepan.
2. add onions, spices and garlic and cook until softened.
3. add lentils, brith, and water and bring to a boil.
4. cover, reduce heat, and simmer 30 minutes or until lentils are tender.
5. remove from heat and let it stand for 5 minutes.
6. with an immersion blender puree soup until it's smooth.
7. (this can also be done in a blender, in batches).
8. stir in coconut milk and remaining ingredients.
9. serve.

olive oil, onions, ginger, garlic, cumin, ground coriander, cinnamon, chicken stock, red lentils, water, light coconut milk, basil, lime juice, salt

Taken from www.food.com/recipe/spicy-red-lentil-coconut-soup-333022 (may not work)