Curried Lentil, Tomato, and Coconut Soup

You know, I wasn't sure what cuisine this Yotam Ottolenghi recipe, courtesy of Bon Appetit was going to be. I assumed Levantine purely because it was an Ottolength recipe, but the combination of coconut milk, curry powder, and lime should have tipped me off to the final delicious bowl being somewhere closer to Southeast Asia than Eurasia.

In any case, I really loved this soup and would make it again and again as a filling yet relatively healthy meal.

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tablespoons minced ginger
1 tablespoon medium curry powder
¼ teaspoon crushed red pepper flakes
¾ cup red lentils (the first time I made this I had green lentils and they were fine)
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
2 13.5-ounce cans unsweetened coconut milk, shaken well
2 limes

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 1½ cups water; season with pepper.
Add 1 can 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.
Add juice of 2 limes.
Season soup with more salt and pepper if needed.

To serve, divide soup among bowls.
Pour even amounts of coconut milk from second can across bowls of soup.
To with cilantro and serve with lime wedges.

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

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