Red Lentil Soup

In cool weather (with and without rain) I crave soup- all kinds of soup.
Over here we tend to eat a lot of soup on Fridays.
Soup makes an easy meal.
As the main, it can be a very casual and warming, light yet filling meal.

Lentil soups are similar to split pea soups, but don't let that deter you if you're not a fan of split peas. This is not the traditional version one might imagine, and I, for one, like this much better.

I'm aware that the finished product does not look particularly red (as the title would suggest). However, I promise it's made with red lentils.
Curiously, red lentils (or masoor dal if you go with the Indian name) are more salmon-colored than red and become a golden color when cooked. Well then, that cheery shade is magnified a bit by the addition of turmeric in this particular soup.

Keep in mind that you are certainly able to adjust seasonings to your taste. If you hate something in particular, maybe tone it down, leave it out or substitute something else. The recipe as written turns out to have a nice curry flavor (and you've just mixed up your own curry without using a pre-made blend, folks). Depending on how spicy you like things, you may want extra cayenne. I originally made it with 1/2 t cayenne, which had some really nice warmth, but thought it might be too much for some people.  If you want the greater intensity, add that 1/2 t cayenne. If you prefer just a hint of heat, maybe use just a pinch instead.

Red Lentil Soup
serves 6 or more

1 large onion, diced
2 T (30 ml) olive oil
4 large cloves garlic, minced
1 T (20 g) fresh ginger, finely grated
1 t (2 g) turmeric
1 t (3 g) cumin
1/2 t (1 g) coriander
1/4 t (1 g) cayenne pepper
1/4 t (1 g) cardamom
1/2 t (2 g) black pepper

6 c (1.4 L) chicken broth, vegetable broth, or water
2 c (396 g) red lentils

1- 1 1/2 t (6-9 g) Kosher or sea salt (depending on the salinity of your broth)

1 can (400 ml) coconut milk

Warm the olive oil over medium heat in a large pot, add the onion and saute several minutes until translucent.
Add the garlic, ginger, turmeric, cumin, coriander, cayenne pepper, cardamom, and black pepper.  Saute the mixture about 30 seconds or so so that the onions are coated in spices and the texture becomes pasty.
Pour in the broth and add the dry lentils. Stir the mixture, scraping the bottom of the pan a bit to release the onion and incorporate all the spices
Bring the soup to a simmer and cook about 25 minutes, stirring occasionally (more so towards the end of the cooking time). The soup will become much thicker as the lentils cook and break down. 
At the end of the cooking time, add the coconut milk and stir though. Remove the pan from the heat
Using an immersion blender, puree the soup until smooth. Alternatively, carefully puree the soup in batches in a standard blender.
Adjust seasonings (salt, pepper, cayenne) to taste.
The soup will thicken slightly to a nice creamy consistency as it sits a bit. 
I don't find it gets too incredibly thick after refrigeration, but thin if desired with a little extra broth or water.