This Indian-inspired vegetarian soup has bold flavor with only a handful of ingredients. The dried chili is totally optional, but adds an added kick to the soup which pairs beautifully with the coolness of the coconut milk.
Layer the lentils and seasonings in a mason jar. (Use a funnel to achieve those beautiful, Instagram-worthy layers!)
When ready to make the soup, add all the ingredients in the jar to a large pot, plus water and coconut milk.
Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes.
Remove and discard the chile pepper before serving. Season to taste.