1tablespoonmedium curry powderyou can use more if you can handle spicy
1/4teaspooncrushed red pepper flakesyou can use more if you can handle spicy
3/4cupred lentils
114.5 oz can crushed tomatoes
1/2cupfinely chopped cilantroplus leaves for serving
saltfresh ground pepper
113.5 oz can unsweetened coconut milk, shaken well
Lime wedgesfor serving
Instructions
Heat the olive oil in a medium saucepan over medium. Cook onion stirring often until softened and light golden brown, 5-6 minutes. Add garlic, ginger, curry powder and red pepper flakes stir well and cook about 2 minutes.
Add the lentils, keep stirring everything together and for cook 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 soup to a boil. Reduce heat and simmer, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Add salt and pepper to taste.
Serve soup in bowls with a drizzle of reserved coconut milk and top with cilantro. Squeeze a lime wedge or two) over, it makes the soup come alive!
Soup (without toppings) can be made 3 days ahead. Let cool, cover and chill.