Coconut Red Lentil Soup

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 1 jalapeno, seeded and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 tablespoon tomato paste
• 28 ounces can peeled tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 3/4 cup split red lentils, rinsed
• 1/2 teaspoon Kosher salt, plus more to taste
• 15 ounces can full-fat coconut milk
• juice from 1 lime
• cilantro, chopped, as garnish

1. In a heavy bottomed saucepan, heat olive oil over medium heat. Add onions, garlic, ginger, and jalapeno and cook until vegetables have softened. Stir in cumin, turmeric, coriander, and cinnamon and cook for 2 minutes. Add in tomato paste and stir to coat, then add in tomatoes with juice, vegetable broth, bay leaf, lentils, and salt. Using the back of a wooden spoon, gently crush the tomatoes to break them apart. Bring soup to a boil, reduce heat and cover. Simmer for 35 minutes, stirring occasionally.
2. Turn off heat and pour in coconut milk and lime juice. Let sit for 5-10 minutes. Garnish with cilantro before serving.

olive oil, yellow onion, garlic, fresh ginger, jalapeno, ground cumin, ground turmeric, ground coriander, ground cinnamon, tomato paste, tomatoes, vegetable broth, bay leaf, red lentils, kosher salt, fullfat coconut milk, lime, cilantro

Taken from food52.com/recipes/35477-coconut-red-lentil-soup (may not work)