Coconut Curry Garam Masala Lentil Soup

• RawSpiceBar's Punjabi Garam Masala Spices
• 1 tbsp vegetable oil
• 1 large onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 can coconut milk
• 1 pound green lentils
• 3 cups vegetables (we used broccoli, carrots & snap peas- kale or spinach also works great)
• Salt & pepper
• Fresh cilantro, avocado, greek yogurt (optional, for toppings)

1. 1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes.
2. 2. Add tomato paste & RawSpiceBar's Punjabi Garam Masala spices and cook until fragrant, about 1 minute.
3. 3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes.
4. 4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender.
5. 5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!

garam masala, vegetable oil, onion, garlic, ginger, tomato, vegetable broth, coconut milk, green lentils, vegetables, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/coconut-curry-garam-masala-lentil-soup-58389107 (may not work)