Coconut and Red Lentil Soup

from Kris Carr and Chef Chad Sarno

This is my new favorite, and I haven't even tasted it yet.  I am smelling it as it is cooking on the stove, and I cannot wait to try it.

1.5 T cumin seeds
1 T coriander seeds
2 T olive oil
1/2 red serrano or cayenne pepper
1 small white onion, diced small
1.5 cups red lentils
4-5 cups of veggie stock
12 oz coconut milk
2 T minced or grated ginger
1/2 T pepper
1/2 T sea salt
2 T lemon zest
2 lemons juiced
diced avocado

Toast cumin and coriander in dry soup pot on medium heat for two minutes.  You will smell the aromas!
Add the olive oil, pepper, and onion.  Stir consistently until the onion is golden and translucent.   Add the next 6 ingredients.  
Put on low heat, stir well, and cover.  Allow to cook 30 - 35 minutes or until lentils are soft.  You may need to add more water/stock.
When soup is done, add lemon zest and lemon juice.
Remove from heat and serve with diced avocado.

And, yep!  It's just as good as it smells.  I only added one lemon because I didn't want it to be overpowering, and one lemon was good enough for me.