Curried Lentil, Tomato, and Coconut Soup

Ingredients

• 1 2½-inch piece ginger, peeled, finely grated
• Kosher salt, freshly ground pepper
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons virgin coconut oil or extra-virgin olive oil
• ¾ cup red lentils
• Lime wedges
• ½ cup finely chopped cilantro, plus leaves with tender stems for serving
• 2 garlic cloves, finely chopped
• 1 tablespoon medium curry powder
• 1 medium onion, finely chopped
• 1 14.5-ounce can crushed tomatoes
• 1 13.5-ounce can unsweetened coconut milk, shaken well