Coconut Red Lentil Soup

1 TB Olive Oil
1 TB Curry Powder (up to 2 if you love curry)
1/2 tsp Cinnamon
1 Onion Chopped
2 Carrots, Peeled and Diced
2 tsp Fresh Ginger, Grated
2 Cloves Garlic, Chopped
2 tsp Salt
1 tsp Sugar
1/3 cup Tomato Paste
7 cups Water
15 oz Coconut Milk (I use Thai Kitchen)
2 cups Dry Lentils
1 15 oz can Garbanzo Beans/Chickpeas Drained
1 TB Lime Juice, Freshly Squeezed
1/4 cup Chopped Cilantro
Lime Wedges optional for garnish

Add oil to a large pot or Dutch oven over medium heat. Once the oil is hot add the curry and cinnamon, stirring often until spices are fragrant, about 2 minutes. Add onion and cook 2-3 minutes. Add carrots, ginger, garlic, salt, sugar, and tomato paste. Continue to cook and stir for another 2 minutes. Pour water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until are tender and soup has thickened. Before serving stir in lime juice. Taste for seasoning add salt, pepper, or other spices as needed. Serve with fresh cilantro and line wedges.

Note from Suzanne: This was so good. Everyone loved it. I served it Naan bread and green salad. I have only found red or pink lentils as they are sometimes called at Sprouts Farmers Market. They don't sell them at Walmart, They usually sell them in health food or whole food stores. Nut the texture is creamier than regular lentils so the texture would be slightly different if you use regular lentils. The regular lentils are found at Walmart if that is your only option.