Curried Lentil, Tomato, and Coconut Soup

Name: Curried Lentil, Tomato, and Coconut Soup
Cuisine: Mediterranean, Indian
Ingredients: 2 tablespoons virgin coconut oil or extra-virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 2½-inch piece ginger, peeled, finely grated; 1 tablespoon medium curry powder (such as S&B); ¼ teaspoon crushed red pepper flakes; ¾ cup red lentils; 1 14.5-ounce can crushed tomatoes; ½ cup finely chopped cilantro, plus leaves with tender stems for serving; Kosher salt, freshly ground pepper; 1 13.5-ounce can unsweetened coconut milk, shaken well; Lime wedges (for serving)