Thai Lentil Soup

• 2 cups mixed red and yellow lentils
• 1 large shallot
• 1 white onion
• 1 tablespoon Thai Red Curry Paste
• 1 quart chicken or vegetable broth
• 1 can full fat coconut milk
• 1 large carrot
• 1 tablespoon Vegetable or coconut oil
• 2 tablespoons chopped cilantro

1. Finely chop the shallot and onion and saute until transparent in light vegetable oil or coconut oil.
2. Stir in the curry paste and let cook for a few minutes. RInse the lentils well and add them in. Chop your carrot and add that.
3. Pour in the broths and the coconut milk. Let everything cook together at a gentle simmer until the lentils are soft. About 20 minutes. Use an immersion blender to puree about half of the soup.
4. If you like, you can garnish with chopped avocado, or chopped peanuts and serve with wedges of lime.

mixed red, shallot, white onion, curry, chicken, full fat coconut milk, carrot, vegetable, cilantro

Taken from food52.com/recipes/20594-thai-lentil-soup (may not work)