Coconut Curry Soup

2/3 cup orange (or red) lentils
2/3 cup green lentils
1 Tablespoon curry powder
1 Tablespoon dried chopped onions
1 Tablespoon dried minced garlic
2 veggie bouillon cubes
4 cups water
14- ounce can of full fat coconut milk
1 chile pepper or 1 teaspoon red pepper flakes

Remove wrapper from bouillon cubes and add them, plus all remaining ingredients to 4 cups water and 14- ounce coconut milk. Bring to a boil over high heat, reduce heat to low, simmer until the lentils are tender about 20 minutes. Remove and discard chile pepper before serving. Season to taste.


From Heidi A.

:)