Red Lentil and Coconut Soup

Sauté diced onion in olive oil until soft. Add minced garlic, ginger, cumin, and turmeric. Cook 2 minutes.

Add rinsed lentils, coconut milk, and stock. Bring to a boil, then simmer 20–25 minutes until lentils are very soft.

Use an immersion blender to blend partially for a creamy but textured soup.

Season with salt and lemon juice. Divide into 5 containers. Keeps 5 days or freezes 3 months.