Heat vegetable oil in a large saucepan on medium heat.

Add finely chopped onion and sauté for 2 minutes or until softened.

Add Thai red curry paste and cook and stir for 1 minute or until fragrant.

Add diced tomatoes, vegetable stock, and red lentils.

Bring to a boil.

Reduce heat to low; simmer, partially covered, for 12 minutes or until lentils are just soft.

Meanwhile, preheat the broiler to high.

Place the pita in a single layer on a baking pan.

Broil until toasted on both sides.

Rub one side with cut side of garlic.

Drizzle with extra virgin olive oil.

Break into wedges.

Sprinkle soup with coarsely chopped fresh cilantro.

Serve with pita wedges.