Red Lentil Soup

Today's down pour was enough to discourage any hope of summer's coming. Cold and damp, I was craving soup for dinner. Refusing to relent entirely to the winter like weather, I chose a soup that was warming yet still had aspects of spring. This red lentil soup is one of my favorites and always impresses dinner guests. They never guess it's so easy to make. It is vegan and gluten free. I hope you enjoy it.

Red Lentil Soup

Apple Salsa (placed on top of prepared soup)
1 apple, chopped (granny smith or pink lady are good picks)
2 stalks of celery, chopped
1/4 c cilantro, chopped
Juice of half a lime
Combine all ingredients and set aside.

1 onion chopped
1 c red lentils
3.5 c vegetable broth
1.5 c coconut milk
3 Tbs tomato paste
1 tsp freshly grated ginger
1/2 tsp cumin
1/8 tsp tumeric
Juice of half a lime
Salt and pepper to taste

Saute onion in a medium to large stockpot with oil of choice until tender. Add lentils and vegetable broth. Cook until lentils are tender. Remove from heat. Add remaining ingredients, puree with an immersion blender or in small batches using a standard blender. Serve immediately or return to stockpot and keep warm until ready to serve. Once served top with apple salsa.