Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4.