This is really quick and easy to make and uses a lot of what you should already have on hand in your pantry.

Ingredients

– 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, or to taste
– 1 (28-ounce) can 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

Method

1. 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.
2. With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 1-2 minutes.
3. 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.)
4. Season to taste with salt and pepper and serve.

Serves: 6 portions

Leftovers keep for up to 4 days in the fridge, and can be frozen as well.