COCONUT CURRIED LENTIL SOUP ENJOY DAN:

                COCONUT CURRIED LENTIL SOUP by CHEF DAN:

Serves 12     (GLUTEN FREE AND VEGAN)

INGREDIENTS:

2 tablespoons coconut oil

3-garlic cloves, minced

1-1/2-onion, small diced

1-1/2-inch piece fresh ginger, finely chopped

1 tablespoon cumin

1 tablespoon tandoori curry and curry powder

1-Teaspoons EACH cinnamon, and dried thyme

12 cups vegetable broth

4-1/2- cups lentils

1 (19 Oz) can Mae Ploy coconut milk

1/2-teaspoo kosher salt

1 teaspoon fresh ground black pepper

8 spring fresh cilantro

DIRECTIONS:

1.   Heat oil in a stockpot over medium-heat when sizzling.

2.   Add garlic onion, and ginger; sauté for 4-5 minutes.

3.   Stir in cumin and next 4 ingredients, cook for 1 minute.

4.   Pour in the broth, add the lentils.

5.   Bring to a boil, then turn heat to low.

6.   Gently simmer soup for about 35 minutes.

7.   With immersion blender, blend until smooth and thick.

8.   Add in coconut milk and stir to combine.

9.   Season with salt and pepper.

10.                Garnish with cilantro.

ENJOY DAN:                                                              VOILA!!