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Thai Curry Orange Lentil Soup

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Ingredients
  

  • 1 Thai chili not pictured
  • 1/2 Bulb Garlic
  • 1/2 medium red onion
  • 1 Cubanelle pepper
  • 2 limes
  • 1 12 oz can coconut milk – not the ‘lite’ version or watered down
  • 5 medium red potatoes
  • 1 tablespoon of Extra Virgin Olive Oil
  • Bay Leaves
  • Orange Lentils
  • Water
  • 2 tablespoons curry powder
  • 1/2 tablespoon Salt.

Instructions
 

  • Turn your slow cooker on high and add 1 tablespoon of Extra Virgin Olive Oil.
  • Dice the onion, peppers and garlic and add to the crock pot.
  • Next up, wash your red potatoes.
  • Dice your potatoes into small chunks and add to the pot. Stir the veggies around to lightly coat with the EV Olive Oil.
  • Add two dried Bay Leaves.
  • Then juice your two limes right into the pot.
  • Add two cups of orange lentils.
  • Add your can of coconut milk.
  • Add a quart and a half of water.
  • Cover and let slow cook all day (approx. 6 hours).
  • Take note:
  • (1) Do not add salt right now…got it? No Salt.
  • (2) Do not stir the pot right now. The soup ingredients are layered right now…veggies on bottom and lentils on top. You can stir everything up after and hour. Why? Cause I said so and you need to learn patience. Some cooking techniques just work…and I really don’t know why I do this, but it makes a difference. Trust me, it does :-)
  • Fast forward. It’s 6 hours later, get our your hand blender.
  • Blend until creamy.
  • Add curry powder and salt.
  • Mix in with hand blender.
  • Serve immediately.