Red Lentil and Coconut Milk Soup

Food isn't just about a meal for me - it's also a reminder of gathering around a meal to chat and laugh with the ones you love. I got this recipe from a friend from grad school when she and another good friend visited. I'm hard to cook for as I don't eat meat or dairy, which is a tall order for someone who grew up cooking in the Midwest. However, my friend Anna (whose birthday is today! See left-hand picture in the center) found this recipe and I was instantly obsessed with it. It uses a lot of wonderful spices and its incredibly easy to make - two things I love in a recipe. It's what I like to call a good "dump and go" meal, as everything goes into one pot. Now I can make it and think of my good friends visiting me. 

You'll need:

• 2 tablespoons of olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves
• 1 two and a half inch piece of ginger, finely grated 
• 1 and a quarter teaspoons of turmeric
• 1 teaspoon of ground cinnamon
• 3/4 ground coriander
• 1/4 ground cinnamon
• 1/4 cayenne pepper
• Kosher salt and ground black pepper
• 1 large sweet potato, peeled and cut into 1/2-inch cubes 
• 1 (13.5 ounce) can of coconut milk, well-shaken
  
• 1 cup dried red lentils
  
• 1 (14.5 ounce) can of crushed tomatoes
  
• Chopped fresh cilantro and lime wedges for serving  

Instructions:
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, and ginger, and cook, stirring occasionally until the onion starts to soften - this will take about 5 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, 1 teaspoon of salt, and several grinds of black pepper. Cook and stir for about 2 minutes, and then add the sweet potato and cook for another minute. 

Add the can of coconut milk stir with a wooden spoon, making sure to scrape any brown bits from the bottom of the pan. Add the lentils, the full can of tomatoes, 4 cups of water, and a 1/4 teaspoon of salt. Bring this mixture to a boil and then reduce the heat to low and simmer. Cook for 20 - 25 minutes until the lentils are soft, stirring occasionally. 

For serving, add chopped cilantro and lime wedges.