Edible Wednesdays: Red Lentil Curry Soup

I have been feeling like absolute crap for the last 5 days...it is insane how long this is lasting. My daughter is finally feeling better except for a lingering runny nose and cough, my son had his worst day today - was attached to my boob almost the entire day - which I actually didn't mind too much since that meant I had to rest on the couch all day. Sinus congestion can really do you in I say! So when it came to dinner tonight, it had to be really easy and really delicious since I hadn't eaten much all day. I had my lovely husband running across town for a craigslist score so it was on me to make something appetizing. Luckily, I found this great recipe from Scaling Back and it did not disappoint. Exactly what this tired sick soul needed to end her day. 

Red Lentil Coconut Soup

Ingredients:

• 2 cups red split lentils
• 1 onion, finely chopped
• 1 red bell pepper cut into 1/2 inch dice
• 1 fresh jalapeno or serrano chili, finely chopped, including seeds
• 1 tablespoon fresh peeled and minced ginger 
• 2 garlic cloves, finely chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• 1/3 cup tomato paste 
• 7 cups water
• 1 can unsweetened light coconut milk
• 1 15-ounce can of chickpeas
• 1 tablespoon freshly squeezed lime juice
• fresh cilantro and lime wedges for serving

Method:

Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.