Red Lentil-Coconut Soup

We went to the library last week because I wanted to check out their cookbook collection. I found this Mollie Katzen soup cookbook that I thought looked pretty good. I like the Moosewood cookbooks that Mollie Katzen writes, so I figured this would be great. Plus, I thought that the "easel style" of this book was super cute! I flipped through and found a few soups I wanted to make. Since the weather has been a bit cold this past week, we decided soup would be perfect for dinner tonight. We decided on this lentil soup because it was something different from what we usually make. It also seemed quite easy and not as involved as some of the other recipes. This soup was kind of bland. I'm sure that I must have done something wrong, but I wasn't a huge fan. The lentils gave the soup a strange consistency, almost mushy feeling. I'm sure I overcooked them or something like that. We ate the soup anyway, but it was unfortunately not one of our favorites. I apologize for the picture, too. Apparently, mush does not photograph well!

2 cups Red Lentils
6 cups Water
5 slices Ginger
1 tablespoon Canola Oil
1 1/2 cups Onion, minced
1 1/2 teaspoons Ground Cumin
3 Garlic Cloves, minced
1 1/4 teaspoon Salt
1 14-ounce can Coconut Milk
2 1/2 tablespoons Lime Juice

Combine the lentils, water, and ginger in a soup pot and bring to a boil. Lower the heat to a simmer and cook, uncovered, until the lentils are soft, about 30 minutes. Meanwhile, add oil to a medium-sized skillet over medium heat. Add the onion, cumin, and 1/2 teaspoon of salt. Cook and stir for about 10 minutes, until the onion is soft and translucent. Add the garlic and cook for another 5 minutes. Transfer the onion mixture to the lentils and pour in the coconut milk. Stir until blended, then let simmer for about 15 minutes, partly covered. Add the lime juice and remaining salt.