Heat the avocado oil in a medium sized pot, over medium heat.
Add the onion and stir until translucent, about 3-4 minutes. Then add the garlic, ginger, and curry. Stir until fragrant.
Add the lentils and stir it around so it coats the curry mixture. Then add the tomatoes, 1/4 cup of the cilantro, broth, lime juice, and coconut milk. Season with sea salt and pepper.
Bring the soup to a boil over medium heat, then reduce to a simmer for 25 minutes. Stir it often as the lentils could stick to the bottom.
Taste and adjust seasonings to your liking. Garnish with the remaining cilantro, if desired.
Instant Pot Instructions
Add all of the ingredients to the Instant Pot, seal, and do a manual pressure for 15 minutes.Do a quick release, but if you find it sputtering, let it release naturally.
Notes
Weight Watchers: 12 SmartPoints as listed. 4 SmartPoints when using light canned coconut milk instead of full fat.