Coconut Curry Red Lentil Soup

• 1 cup depuy/brown lentils
• 1 cup red split lentils
• 2 tablespoons butter/ghee/coconut oil/olive oil
• 1 small onion, diced
• 2 + 1 tablespoons curry powder
• 6.5 cups water
• 2 tablespoons freshly grated ginger
• 1/4 c + 2t ketchup (or an 80 ml can of tomato paste, with lemon juice and sugar added to taste)
• 14 ounces can of coconut milk (low-fat or regular)
• 2 teaspoons salt
• for garnish: sliced green onions, or toasted large-flake coconut, or chopped cilantro

1. Give the lentils a good rinse, until the water they're rinsed in stops being murky. Set aside.
2. In the largest pot you've got, heat the butter/ghee/oil on medium-high heat, then add the onions. Allow them to cook until softened, about five minutes. Lower the heat to medium and add 2 Tbs curry powder (reserving the last tablespoon), stirring until toasted and fragrant (about 1 minute).
3. Carefully pour in the water. Add carrot, ginger, ketchup (or tomato paste plus some lemon juice and a touch of sugar), coconut milk, and salt. Add the lentils. Bring everything to a boil, then reduce heat to a simmer. Simmer uncovered for about 18 minutes, or until the lentils are soft.
4. Add the remaining tablespoon of curry powder. Taste and add any salt, pepper, or extra lemon juice to your taste.
5. Serve with whichever of the garnishes your little heart desires; or heck, with all three!

brown lentils, red split lentils, butter, onion, water, ginger, coconut milk, salt, green onions

Taken from food52.com/recipes/24207-coconut-curry-red-lentil-soup (may not work)