Curried Lentil, Tomato, And Coconut Soup

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   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, 1/2 cup cilantro, a generous pinch of salt, and 21/2 cups water; season with pepper. Set aside 1/4 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.

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   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

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

No additional tips available.