(Inspired from Deborah Madison’s recipe of Red Lentil and Coconut Soup) Ingredients: 2-1/2 cups red lentils, rinsed 2 Tbsp coconut oil                                                2 onions, chopped                                                2 carrots, chopped 2” piece of ginger, minced                                    1 Tbsp chopped garlic 2 tsp turmeric 2 tsp curry powder 4 tsp cumin 4