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Heat the coconut oil in a pot over medium heat.
Add the onion, garlic, ginger, and salt.
Once softened, about 2 minutes, stir in the turmeric, cumin, and cayenne pepper. Let cook for 1 minute, stirring to combine.
Add the red lentils and crushed tomatoes.
Use the empty tomato can to add 1 ½ cans-full of water (about 2 ⅔ cups) along with the coconut milk.
Stir to combine, turn the heat up to medium-high, and bring to a boil.
Once boiling, reduce the heat back down to medium and let cook until the soup has thickened up and the lentils are cooked through, about 15 minutes.
Turn off the heat, taste, and season with more salt and some black pepper as desired.
Serve topped with a little extra coconut milk or a spoon of plant-based or dairy yogurt, some freshly squeezed lime or lemon juice, and cilantro.