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Add 2 tablespoons of coconut oil to a large saucepan or casserole pot on a medium heat. Add the garlic and ginger, then cook for 2-3 minutes or until they turn a golden brown.
Stir in the cumin seeds, coriander seeds (see notes about grinding the seeds first, if you prefer) and turmeric. Cook for another 2 minutes or so, until the spices begin to smoke and turn a dark brown.
Rinse the red lentils under cold water in a fine sieve, then stir them into the pot and cook for another minute.
Next add the chopped tomatoes, vegetable stock and roughly ¾ of the coconut milk. Give it a good stir, bring to a boil, then lower the heat and simmer for 20-25 minutes or until the lentils are tender and it resembles a thick-soup consistency.
Give the soup a taste and season with however much salt you think is necessary, along with a generous pinch of pepper.
To serve, drizzle over the remaining coconut milk and top with fresh coriander, along with some red chilli flakes if you prefer things a little spicy. We also love to serve with thick slices of toasted bread.