Curry Lentil Soup


1 cup dried green or brown lentils, rinsed and drained 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 bell pepper, diced (any color you prefer) 2 carrots, diced 2 tablespoons curry powder (adjust to taste) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (adjust to taste, for spiciness) 6 cups vegetable broth 1 (14-ounce) can diced tomatoes (with juice) 1 (14-ounce) can coconut milk Salt and pepper to taste Fresh cilantro or parsley for garnish (optional) Lime wedges for serving (optional)

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