Ginger, coconut milk, cumin, and turmeric give this easy lentil soup warm flavors and a creamy texture.

Ingredients

• 2 tablespoons coconut or vegetable oil
• 1 large yellow onion, chopped (about 1 3/4 cups)
• 3 medium carrots, peeled, halved lengthwise, and thinly sliced (about 1 cup)
• 4 large garlic cloves, minced
• 1 tablespoon minced fresh ginger (about 1 [1 1/2-inch] piece)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 3 cups vegetable broth, chicken broth, or water
• 1 cup uncooked red lentils, rinsed
• 1 (13 1/2-ounce) can coconut milk (such as aroy-d), whisked well
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• crushed red pepper, lime wedges

Directions

1. Heat oil in a large pot over medium-high until shimmering, about 1 minute. Add onion and carrots; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, ginger, salt, cumin, turmeric, and pepper; cook until fragrant, about 1 minute.
2. Stir tomatoes, broth, and lentils into mixture in pot. Bring to a boil over high; reduce heat to low, and stir in coconut milk. Cover and simmer over low, undisturbed, until lentils are cooked through, 25 to 30 minutes. Stir in lime juice and cilantro; season with additional salt to taste. Garnish with additional cilantro; serve with crushed red pepper and lime wedges.