Lentil Coconut Soup

This recipe is fitting for the rainy days of late summer.  The coconut milk makes this soup rich and creamy.  Enjoy with homemade cornbread.

2-3 T olive oil
1 large onion, chopped
6 carrots, chopped
2 c dried red lentils
5 c water
1 can tomato juice
2 cans organic tomatoes with juice
2 1/2 - 3 T chili powder
1 t ground cumin
1 can coconut milk
1 can kidney beans (rinsed)

Heat oil in soup pot.  Add onions and carrots.  Cook, stirring frequently, until veggies are soft.  Add lentils, water, juice, tomatoes, and spices.  Bring soup to boil, then simmer for 30-45 minutes until lentils are soft.  Stir in beans and coconut milk.  Heat soup until beans are hot.  Add salt to taste.