Coconut Curry And Peanut Lentil Soup

• 1 tablespoon coconut oil or pure olive oil
• 1 cup onions chopped
• 1 teaspoon minced garlic
• 1 teaspoon ginger root finely grated
• 2 teaspoons curry powder
• 1 teaspoon salt
• 32 ounces vegetable broth
• 1 unsweetened coconut milk 13.66 fl. oz. can
• 1/4 cup unsweetened peanut powder
• 2 tablespoons tomato paste
• 4 teaspoons brown cane sugar
• 1/2 teaspoon Santa Cruz Organic Pure Lime Juice
• 1 teaspoon Sriracha sauce or to taste, plus additional for garnish
• 1 1/3 cups truRoots Accents Organic Sprouted Lentil Trio
• 1 tablespoon fresh cilantro minced

1. HEAT oil in medium saucepan over medium heat. Add onions; cook 5 minutes or until softened. Stir in garlic, ginger root, curry powder and salt.
2. ADD vegetable broth, coconut milk, peanut powder, tomato paste, sugar, lime juice and sriracha. Bring to a boil over high heat. Reduce high to medium-low. Add lentils. Cook 13 to 15 minutes or until lentils are tender. Stir in cilantro. Serve with sriracha.

coconut oil, onions, garlic, ginger root, curry powder, salt, vegetable broth, milk, peanut powder, tomato paste, brown cane sugar, santa, sriracha sauce, fresh cilantro

Taken from www.yummly.com/recipe/Coconut-Curry-and-Peanut-Lentil-Soup-2662939 (may not work)