(for 6 servings)

• 300g — dry red lentils, rinsed
• 1 can — coconut milk (400 ml)
• 1 can — chopped tomatoes (400 g)
• 1L — vegetable stock
• 1 large — onion, diced
• 4 cloves — garlic, minced
• 1 tbsp — fresh ginger, grated
• 2 tsp — ground cumin
• 1.5 tsp — smoked paprika
• 1 tsp — ground turmeric
• 1/2 tsp — cayenne pepper (or to taste)
• 2 tbsp — olive oil
• 1 — lime, juiced
• fresh coriander, to garnish

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and ginger and cook 1 minute more.
2. Add all spices and stir constantly for 60 seconds until fragrant (the "blooming" step — do not skip this).
3. Add lentils, chopped tomatoes, coconut milk, and vegetable stock. Stir well and bring to a boil.
4. Reduce heat to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are completely soft and the soup has thickened.
5. Use a stick blender to partially blend — aim for about half smooth, half chunky for the best texture.
6. Stir in lime juice, adjust seasoning with salt and pepper. Serve with a swirl of coconut milk and fresh coriander.