Thai Red Lentil Soup

Serves 4-6

3 Shallots, peeled and chopped

2 Roma Tomato, chopped

3 Carrots, peeled and small diced

3 TB Avocado Oil

1.5 C Red Lentils

3 TB Spiva Thai Red Curry

1 can (12 oz) Coconut Milk

5 C Water or Veg Broth

2 TB Sugar

¼ C Tamari

4 Limes, Juiced

1. Heat a medium stock pot over medium high heat.  Add oil.  Once the pan is hot, cook the shallots until tender.  Next, add the carrots, tomato, lentils, and thai red curry.  Cook for about 3 minutes to toast spices, stirring occasionally.
2. Add Coconut milk, water, sugar, and tamari.  Bring to a simmer and cook until the carrots and lentils are tender.
3. Finish with fresh lime juice.
4. Serve with flatbread.