RED LENTIL SOUP                                                              
4 servings
Red lentils are hulled and split when you buy them- which allows for quicker cooking time. They don’t hold up as well as their cousins for salads,etc- so soup is a perfect match. I like to puree this some to take some of the gritty texture and make it a little more creamy.
1 cup red lentils
1 cup chopped onion
3 garlic cloves minced
1/2 cup sundried tomatoes- diced - not the kind packed in oil
1 large carrot- diced
1 heaping T minced ginger 
1 t salt- more if needed
3 T olive oil
2 cups lite coconut milk
1 quart chicken stock
sour cream or creme fraiche - for garnish
In a large soup pot, heat the oil over medium- high. When hot add the onions and saute for a couple minutes, Next add the carrots, and continue sauteing and stirring for a few minutes, Next add the lentils, garlic, ginger and sundried tomatoes. Cook for another few minutes, being careful not to burn the ginger and garlic.
 Add the stock,salt,and coconut milk- turn the heat to medium low and simmer for about 30-40 minutes- until lentils are soft- they will almost disappear. Turn the heat off.
 Use an immersion blender (optional) to puree the soup a bit. Taste for seasoning. Ladle into bowls and swirl with sour cream or creme fraiche.
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