Cooking Mode

1. Start by washing and slicing the vegetables. In a saucepan, combine all the vegetables with the Oliveira da Serra Classic Extra Virgin Olive Oil, garlic, onion, and salt. Sauté for 8 minutes.
2. Add the lentils and ginger, and let them cook for a few more minutes.
3. Then, add the water and tomato paste. Let it cook until the lentils are tender.
4. Meanwhile, place the bread slices in the oven with a drizzle of olive oil, garlic powder, and herbs. Let them toast. In a small saucepan, heat the coconut milk.
5. When the soup is done, use an immersion blender to puree the mixture.
6. Serve the soup with a drizzle of coconut milk, chopped cilantro, and the toasted bread.