Spiced Coconut-Red Lentil Soup

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 5 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 cup dried small red lentils
• 1/2 cup water
• 1 cup light coconut milk
• 3 tablespoons chopped fresh basil
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

1. Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.
2. Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.

olive oil, onion, fresh ginger, ground cumin, ground coriander, ground cinnamon, garlic, chicken broth, red lentils, water, light coconut milk, fresh basil, lime juice, salt

Taken from www.myrecipes.com/recipe/spiced-coconut-red-lentil-soup (may not work)