We’re hunkered down, working through one big shopping binge and the supplies in our pantry. We’re eating simple meals, but we’re still trying to keep them interesting. This red lentil, coconut, and tomato soup is laced with fresh ginger, cilantro, and curry to give it big flavor without a big shop. Most of the rest you likely have on hand: coconut milk, canned tomatoes, lentils, and some onion and garlic.

It’s excellent on its own piping hot, and just as good served warm with a fried egg on top and a side of toast the next day.

Red Lentil, Coconut, and Tomato Soup

Serves 4

This soup is the perfect pantry meal. It’s full of flavor and also incredibly nourishing — coconut milk is high in lauric acid, a fatty acid that gives our immune systems a boost.

3 Tbsp. olive oil

1/2 large onion, finely chopped

3 cloves garlic, finely chopped

A thumb-size piece of ginger, finely grated

1 Tbsp. yellow curry powder

Pinch of red pepper flakes

3/4 cup dry red lentils

1 14.5-oz. can crushed tomatoes

1 13.5-oz. can unsweetened coconut milk

2½ cups water

1 bunch cilantro, finely chopped (stems are okay to include)

Warm up the olive oil in a large heavy-bottomed pot over medium low heat. Add the onion and garlic and cook, stirring often, for 4-5 minutes. Stir in the ginger, curry, and red pepper flakes and continue cooking for another 2 minutes, or until fragrant.

Stir in the lentils and cook another minute, then add the tomatoes, coconut milk, water, and cilantro. Bring everything to a boil, turn the heat down to low, cover the pot, and simmer for 20-25 minutes, until the lentils are softened but not mushy.

Taste for salt, season as needed, and serve hot.