Coconut Curry Red Lentil Soup

This soup will warm you up on even the coldest of winter days.

Ingredients:
olive oil spray
4 carrots, diced
1/2 large onion, diced
3 tbsp curry powder
1/2 tsp red pepper flakes
3 cloves garlic minced (or 1 1/2 tsp minced or chopped from jar)
1-inch piece fresh ginger minced (or 1 1/2 tsp minced or chopped from jar)
1 bay leaf
1 cup Red Lentils
1 cup water
2 cups veggie broth
1/2 can coconut milk
handful of cilantro
Salt & pepper to taste

Directions:
1. Heat a bit of olive oil at medium-high heat. Add the onions, carrots, garlic, ginger, curry powder and pepper flakes, mix well, cover and cook for a few minutes.
2. Add the water, vegetable broth, lentils and bay leaf. Bring to a boil, then reduce heat (to medium-low) and let simmer for 15-20 minutes (watching and mixing it once in a while) until the lentils are almost cooked.
3. Add the coconut milk and let simmer for 5-10 more minutes (or until the lentils are fully cooked). Season with salt & pepper taste. Serve with a big bunch of cilantro on top.

Makes 3-4 servings.
Gluten-free & vegetarian.