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Curried Lentil, Tomato, and Coconut Soup
Ingredients
  • 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
  • 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)
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