Gosh, I really love Pinterest. I really want to say I unapologetically love Pinterest but I guess I feel maybe a little ashamed that I’m so into it.

But hey … better to pin Pure Deliciousness rather than eat it, right? At least, calorie-wise??

Awhile back I pinned this gorgeous image of Red Lentil Coconut Soup from a wonderful blog called Scaling Back. I love the soup pot. I love the bowls. I love the lentils scattered about. Wonderful photo, and the soup? Yum.

My photo? A little less awesome in almost every sense. But this wonderful soup, which I adapted for my beloved Crock Pot, was making the very quick transition from Crock Pot to table to our bellies, with only a second or two in between to actually snap a picture.

This vegetarian soup is so, so good. With lentils, chickpeas, carrots, and coconut milk, it’s hearty without being heavy. My photo is a bit bland compared to my inspiration, but the soup? Oh, it is not. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top …

Okay, that settles it. I’m making this soup again for dinner tonight.

Slow Cooker Red Lentil, Chickpea, & Coconut Soup 4.75 stars from 4 ratings With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top ... delicious. Print Pin Yield: 6 Ingredients 2 tablespoons butter (can substitute olive oil)

1 medium yellow onion (diced (about 1 1/2 cups diced))

3/4 cup diced carrots

2 teaspoons minced garlic

1 tablespoon curry powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger

4 cups vegetable broth

2 tablespoons tomato paste

1 cup dried red lentils (rinsed)

2 15.5- ounce cans chickpeas (drained)

1 14- ounce can light coconut milk

Fresh cilantro and lime wedges for serving Instructions In a medium saute pan over medium-low heat, melt the butter.

Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.

Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.

Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.

Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.

Cook on low for about 8 hours.

Taste and add additional salt if necessary.

Serve with fresh lime wedges for squeezing on top and sprigs of cilantro. Notes Vegan option: Substitute olive oil for the butter.