Curried Lentil, Tomato, and Coconut Soup

amandafrederickson.com

EPB

2 tablespoons virgin coconut oil

1 onion, diced

2 garlic cloves, minced

1 (2 ½") piece fresh ginger, peeled, finely grated

1 Tbs medium curry powder (powder not paste)

1 ½ cups green lentils

1 (28 oz) can crushed tomatoes

½ cup finely chopped cilantro, plus more for garnish.

Kosher salt, freshly ground pepper

1 (13.5 oz) can unsweetened coconut milk, shaken well

Lime wedges, toasted coconut, and crusty bread (for serving)

Directions at amandafrederickson.com

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