Curried Lentil Tomato and Coconut Soup
Ingredients
- 2 tablespoons virgin coconut oil or extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (2 1/2") piece ginger, peeled, finely grated
- 1 tablespoon medium curry powder (such as S&B)
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup red lentils
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 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)
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