Curried Lentil Coconut Soup

• 2 cups brown lentils
• 2 large carrots, diced
• 1 large onion, diced
• 1 cup sun-dried tomato, diced
• 2 (14 ounce) cans coconut milk
• 3 cups water
• 14 cup tomato paste
• 4 tablespoons chicken bouillon powder
• 3 -4 tablespoons curry powder
• 2 tablespoons turmeric
• 1 dash red pepper
• 2 tablespoons cumin
• 2 tablespoons coriander

1. Using 2 can's of coconut milk will make this more creamy although one can is sufficient, I haven't tried low fat coconut milk but I think it would work too.
2. Mix all the ingredients together and bring to boil.
3. Simmer for at least 2-4 hours or until the lentils are thoroughly cooked, and the mixture boils down and becomes thicker.
4. The longer you let it sit the more the flavors will mix.
5. Serve with warm Naan bread.

brown lentils, carrots, onion, tomato, coconut milk, water, tomato paste, chicken bouillon powder, turmeric, red pepper, cumin, coriander

Taken from www.food.com/recipe/curried-lentil-coconut-soup-417936 (may not work)