Vegan Red Curry lentil soup

Once again, my crockpot saves the day! There's nothing better than coming home to dinner that's ready to eat. This recipe was inspired by a packaged crockpot soup blend that I used to be able to find at the health food store. It was not there this time around so I figured I would just make it from scratch! This is a mild dish, therefore very kid friendly. If you like it spicy, you can add heat accordingly. 

Ingredients:

• 2 c. Red Lentils, rinsed
• 2 cloves Garlic, chopped
• 1 med. Onion, diced
• 1 Red Bell Pepper, diced
• 2 c. Carrots, sliced
• 2 c. Kale, finely chopped
• 1 can fire roasted diced tomatoes (or apx. 1 c. fresh diced tomatoes) 
• 1 tsp. Himalayan Sea Salt
• 1 tsp. Garam Marsala sesoning
• 1/2 tsp. Tumeric
• 3 tbsp. Red Chili Paste
• 1 quart Vegetable Broth
• 1 c. Water 

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• 1 can unsweetened coconut milk
• 1 lime
• 1 bunch of cilantro, chopped
• Avocado (optional)

Directions:

Add all of the ingredients above the dashed line into the crockpot and stir. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

When soup is ready for serving, add the can of coconut milk, a handful of chopped cilantro, stir well. Taste and add seasoning, if needed. Garnish each bowl with more cilantro, a squeeze of lime and avocado. Enjoy! 

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