| Ingredients | Image |
2 tbsp olive oil or coconut oil 1 medium onion, finely chopped 1 2 ½ inch piece ginger, peeled, finely grated 1 tbsp curry powder ¼ tsp crushed red pepper flakes ¾ cup red lentils 14 ½ oz canned crushed tomatoes 2 ½ cups water ½ cup finely chopped cilantro, plus leaves with tender stems for serving Kosher salt, ground pepper 14 ½ oz canned unsweetened coconut milk lime wedges |
 |
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add lentils and cook, stirring, 1 minute.
Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes.
Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.