Tomato Curry Lentil Soup

This has a great number of things to recommend it.  First and foremost it is delicious and it goes together in no time.  It comes from Ottolenghi Simple, which is an incredible cookbook, even when judged against Ottolenghi standards.  He is a talented chef, who publishes a lot of his recipes in a number of forums, so it isn't necessary to own his cookbooks (although I do, every single one of them).  This also uses largely pantry ingredients, so it is a good winter soup, requiring little in the way of fresh ingredients.  So you don't have to look for things that are out of season and you don't have to shop for it, so if you are snowed in, no problem.

• 2 tablespoons virgin coconut oil or extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 2½-inch piece ginger, peeled, finely grated
• 1 tablespoon medium curry powder (such as S&B)
• ¼ teaspoon crushed red pepper flakes
  2½ cups water or stock
• ¾ cup red lentils
• 1 14.5-ounce can crushed tomatoes
• ½ 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)

Recipe Preparation

• 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 2½ cups water or stock; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining 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. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.