Thai Red Lentil Soup ~ Creamy Coconut Milk Warm Spices Lime

Ingredients

• 1 large onion, chopped
• 1 cup of finely chopped carrots
• 1 bell pepper, sliced in half and seeded. You pick the color.
• 1 inch piece of ginger, peeled and grated. I use a microplane zester for this.
• 1-2 red or green Thai bird's-eye peppers or one jalapeno pepper, diced. (see notes)
• 2 limes
• 2 cups of dried red lentils. I like to rinse them first.
• 8 cubes or one package of Rapunzel Pure Organic Vegetable Bouillon, No Salt Added (see notes)
• 8 cups of water
• 1/3 of a can of coconut milk. I like Thai Kitchen brand.
• 1 teaspoon of cinnamon, divided. I use Penzey's Vietnamese Cinnamon
• Coconut oil or neutral tasting oil for cooking
• Sea salt or kosher salt to taste
• To Serve: lime wedges, lime zest, Thai basil, flaky sea salt or celtic sea salt, sprinkle of cinnamon

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