Red Lentil Soup

2 T virgin coconut oil or extra-virgin olive oil cook 8‐10 minutes cook 2 minutes cook 1 minute boil, then simmer 20–25 minutes serve
1 medium onion, finely chopped
2 garlic cloves, finely chopped  
2½″ ginger, peeled, finely grated
1 T medium curry powder (such as S&B)
¼ t crushed red pepper flakes
¾ c red lentils  
14.5 oz canned crushed tomatoes  
½ c finely chopped cilantro(1/2)
2½ c water
13.5 oz canned unsweetened coconut milk, shaken well
big pinch kosher salt
black pepper
lime juice  
more finely chopped cilantro(2/2)
  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
  2. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  3. Add lentils and cook, stirring, 1 minute.
  4. Add tomatoes, ½ cup cilantro, watter, and coconut milk; season with salt and pepper.
  5. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes.

Shamelessly stolen from Bon App├ętit