Kokoslinssoppa

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1. 1
   Finely grind ½ tsp. whole cloves in a mortar and pestle or spice grinder. Transfer to a medium pot.
2. 2
   To the pot, add one 14-oz. can no-salt diced tomatoes, including liquid, one 14-oz. can reduced-fat coconut milk, 1 cup brown lentils, rinsed and drained, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ½ tsp. coarsely ground black pepper, 7 garlic cloves, finely chopped, and 3½ cups water and stir to combine. Bring to a boil over medium-high heat, reduce to medium-low and simmer until lentils are cooked through and soup has thickened, 40–50 minutes.
3. 3
   Stir in 1 small bunch cilantro, chopped (about ½ cup), 2 Tbsp. lime juice (from 1 lime), and remaining 1 garlic clove, finely chopped before serving.