Step 1

Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1 minute, stirring occasionally.  Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.

Step 2

Add remaining ingredients.  Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine.  Continue cooking until the soup reaches a simmer.

Step 3

Simmer. Reduce heat to medium-low to maintain the simmer.  Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.

Step 4

Season.  Taste and season with salt and pepper as needed.  (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)

Step 5

Serve.  Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.