Coconut Lentil Soup

• For the soup
• 2 cups dried red lentils, picked over and rinsed
• 6 cups water
• 1/2 cup chopped dried apricots
• 2 tablespoons coconut oil
• 1 large red onion, chopped
• 2 medium purple carrots, peeled and chopped
• 2 tablespoons sweet curry powder
• 14 ounces can light coconut milk
• Garnishes
• Lemon wedges
• Sliced red chiles
• Chopped fresh mint
• Toasted sliced almonds

1. In a slow cooker, combine the lentils, apricots, salt, and water.
2. In a large skillet heat the oil over medium heat. Add the onion and carrots and saute until just soft and lightly browned, about 5 minutes. Add the curry powder, and saute for a minute more, coating the vegetables thoroughly in the spice. Add to the slow cooker.
3. Turn on low and cook for 8 hours, allowing it to stay on the warm setting for a couple hours more if needed. Add the coconut milk and allow to heat through.
4. Ladle the soup into bowls and serve with the garnishes.

soup, red lentils, water, apricots, coconut oil, red onion, purple carrots, sweet curry, light coconut milk, lemon wedges, red chiles, fresh mint, almonds

Taken from food52.com/recipes/17596-coconut-lentil-soup (may not work)