YUM!

This was in the local paper a few weeks ago. I was dying to try it.
So much so that I checked about 7 different stores to find the lemongrass and the red lentils. You'd never know we live in a "big city" as hard as it is to find recipe ingredients sometimes. ugh!
The soup was delicious. This recipe makes about 4 conservative servings.

Rich and spicy coconut lentil soup
2 tablespoons safflower oil
2 leeks, white parts only, washed well and diced
1 jalapeño chili or bird's eye chili, seeded and finely diced
2 to 3 cloves garlic, minced
1 inch fresh lemongrass, outer layers removed and inside diced
1 cup red lentils, rinsed
1 teaspoon ground coriander
1 teaspoon Hungarian paprika
1 (13.5-ounce) can coconut milk
3 3/4 cups vegetable stock or water
Juice from 1 lime
3 1/2 green onions, chopped
1 cup cilantro, finely chopped
Salt
Freshly ground pepper
Naan or other flatbread, optional
Heat oil in a large saucepan. Sauté leeks, chili, garlic and lemongrass for 5 minutes, until onions are softened but not brown, stirring occasionally. Add lentils and spices to the pan. Stir in the coconut milk and water. Bring to a boil, stir, and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are soft, almost mushy. Add about three-fourths of the lime juice, green onions and cilantro, reserving a bit of each ingredient for garnish. Season with salt and pepper. Ladle bowls and garnish with additional lime juice, green onions and cilantro. Serve with flatbread.
Source: Adapted from www.allrecipes.com