This soup is a double-tried-and-true winner! It’s earthy from the lentils, just-barely-spicy from the curry, and creamy from the coconut milk. It’s vegetarian, and could easily be vegan if you use olive oil or coconut oil instead of the butter. <br /> <br />I found myself fiddling a bit with the acidity and sugar levels in the original recipe, feeling like it was missing a little something. The second time around, it turns out I had run out of tomato paste, so used the same amount of ketchup instead — sounds a touch gross, I know, but bear with me — and the flavour balance was just perfect! It really hits the bright acidity and teeeeeeny bit of sweetness you need just for balance. But you can always use tomato paste instead and adjust with lemon juice and sugar to your own liking. <br />Adapted from Heidi Swanson's Super Natural Every Day

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