Spicy Red Lentil Soup

I made this for my friend's dinner party! Everyone loved it!
xoxo
Mrs. Pleasant

~*Spicy Red Lentil Soup*~
Serves 6 (vegan)

1 Cup red lentils
1 tsp salt
1 15 oz can diced tomatoes
2 Tbsps minced fresh ginger
1 Tbsp vegetable oil
2 cloves of garlic minced (2 tsp)
1 15 oz can light,unsweetened coconut milk
1 Tbsp tamarind concentrate or paste (optional)
1 Tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 small jalapeno stemmed, seeded and minced
1/4 cup chopped cilantro (garnish)

1. Combine lentils, salt and 5 cups water in large saucepan. Cover and bring to a boil. Reduce heat, and simmer partially covered 20-25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture or puree in food processor for creamier feel.

2. Puree tomatoes and ginger in blender or food processor until smooth. Set aside.

3. Heat oil in large pot over medium heat. Add garlic, and cook 30 sec, or until just golden, stirring often. Add tomatoe mixture,coconut milk,tamarind if desired, coriander,cumin,turmeric and jalapeno. Simmer 15 minutes. Stirring occasionally.

4. Stir in lentils and simmer partially covered, 20 minutes. Season with salt and pepper. Sprinkle w/ cilantro and serve.

(Taken from Vegetarian Times October 2006)