Red Coconut Curry Lentil Soup

The ingredients for this recipe went into our slow cooker in less than five minutes, just after breakfast. It was ready by lunch time, and perfect for the cold, rainy day.

Because of the curry paste, it's not vegetarian. However, it's a super low-meat meal, and both hearty and flavorful. It's got a little bit of spice to it--the kind that leaves your mouth gently smoldering--so if you're sensitive to heat, consider halving the curry paste.

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Red Coconut Curry Lentil Soup
serves 3-4

2.5c red lentils
4.5c water
1 15oz can light coconut milk
2T thai red curry paste [ours was from Mae Ploy, but Thai Kitchen has a version, too]

1. Mix all of the ingredients together in the slow cooker, breaking up any large chunks of curry paste.
2. Cook on high for 4 hours. For a heartier meal, serve with rice.

All soups are better with a garnish. Try toasted, unsweetened coconut or strips of homemade naan.
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