Golden Coconut Lentil Soup (Betty Garen)

This is an easy vegetarian meal that's perfect for supper on a cold rainy Oregon day.

Recipe
1 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, minced
1Tbsp grated ginger
1/2 Tbsp. ground turmeric
pinch of red pepper flakes
1/2 lb. red lentils
1 tsp salt
3 carrots sliced
13.5 oz. can coconut milk
4 cups water (I use vegetable broth)

Optional Toppings
1/3 cup large unsweetened coconut flakes
1/4 bunch cilantro, chopped
2 cups cooked rice

Add olive oil to a large pot. Sauté the onion in the olive oil for 2 minutes, then add the garlic and ginger and sauté for 2 minutes more. Add the turmeric and red pepper and sauté for 1 more minute. Add the carrots and sauté for 1 more minute. Add the water or broth, lentils and salt and bring to a boil. Turn down to a low heat and simmer for 20 minutes. (At this point I thicken the soup slightly by adding 1 Tbsp. of corn flour that has been mixed with 1/4 cup water.)

To serve put 1/2 cup (or however much you want) of hot rice in a bowl and spoon the soup over. Top with cilantro and coconut if you wish. Enjoy!