Coconut Lentil Soup

For Gracie, my lentil lover
I'm sure we could add greens, green beans, and any other garden veggies too
http://tastykitchen.com/recipes/soups/coconut-red-lentil-soup/

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 2 whole Carrots, Peeled And Diced
• 2 Tbs Red Curry Paste
• 3 Tbs Peanut Butter
• 1 cup chicken broth
• 4 cups Water
• 15 ounces, fluid Light Coconut Milk
• 2 cups Dry Red Lentils
• 1 can (15 Oz Can) Garbanzo Beans/chickpeas, Drained
• Optional:
• 1 Tablespoon Lime Juice, Freshly Squeezed
• ¼ cups Cilantro, Chopped
• Lime Wedges, Optional Garnish

To a large pot or Dutch oven over medium heat, add the oil. 

Add the onion and carrots and cook 5 minutes.  Add Curry paste and PB and cook 2 minutes

Pour in the broth, water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.

At the very end, stir in the lime juice. Taste for seasoning and add more salt, pepper or spices as needed. Serve with fresh cilantro and lime wedges.