Spicy Lentil Soup with Chile and Lemon

Heat oil in a medium, heavy-bottomed pot (such as a Dutch oven, at least 3 1/2 quarts) over low heat. Cook onion, garlic and ginger, stirring often, until softened, 5 minutes. Season with salt. Add cumin, turmeric, and chile paste and cook, stirring, until fragrant, about 1 minute.

Add lentils and stir to coat in the spices and chile paste. Add tomatoes, coconut milk, 1 cup of water, and 2 teaspoons of salt. Season with freshly cracked black pepper. Bring to a simmer and cook, stirring occasionally, until lentils are soft but not mushy, about 25 minutes. Off heat, stir in cilantro and lemon juice. Taste and adjust seasonings as desired.

Serve topped with a dollop of Greek yogurt or sour cream and bread for dipping (optional, but highly recommended).