2Tbsps. finely grated fresh gingerabout a 2-inch piece
1Tbsp. curry powderto taste
¼tsp. red pepper flakesto taste
2cupstomato sauce or tomato puree
½cupfinely chopped fresh cilantrosave some leaves to garnish the top of the soup
1 13.5 oz. can coconut milk
Sea salt and fresh pepper to taste
Lime wedges for serving
Heat the oil in a heavy soup pot over medium heat. Add the chopped onion, cook and stir until golden, about 5 to 10 minutes.
Peel and finely grate the ginger.
Add the chopped garlic, grated ginger, curry powder and red pepper flakes. Stir and cook until fragrant, about 2 minutes.
Add the lentils, stirring to coat well. Add the tomato sauce, water, chopped fresh cilantro and a generous pinch of salt.
Shake the can of coconut milk. Pour off about a quarter cup for serving the soup and add the rest to the pot. Bring the mixture to a boil, reduce the heat and simmer gently until the lentils are soft, but not mushy, about 25 minutes. Season with sea salt, fresh pepper, and more curry and red pepper flakes if needed.
To serve, ladle the soup into bowls. Drizzle with coconut milk and top with cilantro leaves. Serve with a lime wedge.