Makes: 4-6 Servings

Ingredients:

• 2 tablespoons coconut oil

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 3 tablespoons minced ginger

• 1 tablespoons mild curry powder

• 1/4 teaspoon crushed red pepper flakes, more to taste

• 1 (28-ounce) can fire-roasted diced tomatoes

• 1 cup dried French green lentils, rinsed and drained

• 2 1/2 cups of water

• 1 (14-ounce) can full-fat coconut milk

• 1/2 teaspoon sea salt, more to taste

• Freshly ground black pepper

• 1/2 cup diced cilantro

• 2 tablespoons fresh lime juice

Directions:

1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8-10 minutes, reducing the heat to low as needed.

2. With the heat on low, add the garlic, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

3. Add the tomatoes, lentils, water, coconut milk, 1/2 teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25-35 minutes. If your soup is too thick, stir in 1/2 cup to 1 cup more water to reach your desired consistency.