Coconut Curry Lentil Soup - Christine Avanti

Ingredients

• 2 tbsp coconut oil
• 1 shallot (finely diced)
• 2 cloves garlic (minced)
• 2 tbsp fresh ginger (minced or finely grated)
• 1 tbsp medium curry powder
• ¼ tsp crushed red pepper flakes
• 1 cup red lentils (soaked overnight)
• ½ cup quinoa
• 3 cups vegetable broth or water
• 14 ½ oz can crushed tomatoes
• 1 can coconut cream or milk
• 1 tsp coconut aminos
• ½ cup cilantro (plus extra for serving)
• 1 tsp Celtic sea salt