coconut tomato lentil soup (Print Version)

# Ingredients:

01 - A pinch of chili powder if you want it spicy.
02 - A sprinkle of pepper.
03 - Some salt.
04 - 1 tablespoon maple syrup if you’re into sweet (totally optional).
05 - Dried herbs like parsley, oregano, or marjoram.
06 - Curry powder for some kick.
07 - Paprika to taste.
08 - 1 bay leaf.
09 - 150 g coconut milk.
10 - 500 ml veggie broth.
11 - 100 g green lentils.
12 - 200 g diced tomatoes.
13 - 1 tablespoon tomato paste.
14 - 1 celery stick, chopped up small.
15 - 1 carrot, diced tiny.
16 - 4 garlic cloves, chopped up.
17 - 1 small onion, cut up fine.

# Instructions:

01 - Taste it and toss in some maple syrup, salt, or pepper if you want.
02 - Let everything bubble softly for half an hour. Put in the rest of the stuff now.
03 - Fry tomato paste, celery, carrot, garlic, and onion in a splash of olive oil till the onions get soft and see-through.
04 - Rinse the lentils well and cover them with water for at least 2 hours.

# Notes:

01 - Toss in more water if it gets too thick.
02 - Soaking means less stove time later.

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