Heat 2 Tbsp oil and add 2 diced medium onions, 2 tsp garlic, 2 1/2 Tbsp grated ginger & 2 tsp salt. Cook until soft. Add 2 1/2 tsp cumin, 2 1/2 Tbsp curry powder and 1 can (400 ml) pineapple, blended with the juice. Simmer for 5 min on low, being careful not to burn. Add 2 2/3 cups rinsed red lentils and 2 1/3 litres broth. Cook until lentils are soft. Season, and serve garnished with cilantro.
The Art We Are, 246 Victoria St, Kamloops, 250-828-7998. This soup is vegan and gluten-free. Fresh baked cornbread with every bowl!