Red Lentil Curry Soup

 4 servings

2

tablespoons virgin coconut oil or extra-virgin olive oil

1

medium onion, finely chopped

2

garlic cloves, finely chopped

1

2½-inch piece ginger, peeled, finely grated

1

tablespoon medium curry powder (such as S&B)

¼

teaspoon crushed red pepper flakes

¾

cup red lentils

1

14.5-ounce can crushed tomatoes

½

cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1

13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Preparation

1. Step 1

   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.

   Step 2

   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

   Step 3

   Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.