With ginger and garlic, this vegan curried lentil tomato coconut soup is hot and spicy and has enough flavor to keep you warm and your belly full.
2 tablespoons virgin coconut oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 2-1/2-inch piece ginger, peeled and minced
1 tablespoon medium curry powder
1/4 teaspoon crushed red pepper flakes
1/4 cup red lentils
1–14.5 ounce can crushed tomatoes
1/2 cup finely chopped cilantro plus leaves with stems for serving
2–1/2 cups water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1–13.5 ounce can unsweetened coconut milk, shaken well
Lime wedges for serving
In a large saucepan over medium heat, warm the coconut oil until it melts. Sauté the onions until starting to lightly brown, about 6-8 minutes. Add the garlic, ginger, curry powder and red pepper flakes, cooking until fragrant, about 1 minute. Add the lentils, cooking for 1 minute.
Stir in the tomatoes, chopped cilantro, water, salt and pepper. Reserve 1/4 cup coconut milk for serving and add the remaining coconut milk to the saucepan. Bring the soup to a boil and reduce to a simmer for 20-25 minutes until the lentils are soft.
Divide the soup into 4 bowls. Pour the remaining coconut oil and top with cilantro. Serves with lime wedges.