This is really quick and easy to make, and uses a lot of what you will already have on hand, in your pantry.
- 2 tablespoons oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons minced ginger
- 1 tablespoon mild curry powder
- ¼ teaspoon crushed red pepper flakes, more to taste
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 cup dried lentils, rinsed and drained
- 2½ cups water
- 1 (14-ounce) can full-fat coconut milk
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
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 to 10 minutes, reducing the heat to low as needed.
With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add the tomatoes, lentils, water, coconut milk, ½ 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 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
Season to taste with salt and pepper and serve.
Leftovers keep for up to 4 days in the fridge, and can be frozen as well.