When I read that a Bon Appetit food editor makes this Curried Lentil, Tomato, and Coconut Soup weekly I knew he had found a gem and thankful he shared his love for this vegetarian bowl of goodness.
The brilliant recipe by Yotam Ottolenghi calls for medium curry powder, but it's flexible, and you can use what you have on hand. The original method uses 2.5 cups of water; I prefer using stock for added depth of flavor. If you want to keep this a vegetarian meal, use a vegetable bouillon. I like using an organic roasted chicken stock paste made by Better than Bouillon, mixed with water.