Creamy Coconut Lentil Soup

1: Wash the lentils and drain, add the lentils to a medium-sized saucepan and cover with vegetable broth. Bring to a boil, then turn down the heat, cover, and cook for 20-25 minutes.

2: In a skillet, heat the coconut oil to medium high. Add the cumin seeds and mustard seeds. Cook until they pop. Next, add the onions and sauté over medium heat for about 10 minutes.

3: Add the fresh ginger, coriander, turmeric, and cayenne pepper, and cook just to heat through for about 30 seconds.

4: Add the diced tomato and cook for 5 minutes.

5: Remove from heat. The lentils should be done; check to make sure. Carefully add the skillet contents into the pot with lentils and vegetable broth.

6: Add the salt and coconut milk, then heat through.

7: Serve garnished with cilantro and green onions, and enjoy!