Curried Lentil, Tomato and Coconut Soup

0 In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.
3 Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
1 Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape. 
2 Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.