Ingredients:
2 tbsp coconut or vegetable oil
1 large onion chopped (yellow or vidalia)
3 medium carrots, halved lengthwise and thinly sliced
3 large garlic cloves minced
1 tbsp minced fresh ginger
1.5 tsp salt,
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp black pepper
1 14.5oz can diced tomatoes
3 c vegetable broth, chicken broth or water
1.25 cup uncooked red lentils, rinsed
1 13.5 oz can coconut milk whisked well
1 tbsp fresh lime juice
1 tbsp chopped cilantro, plus more for garnish
Crushed red pepper and lime wedges
Make it:
Heat oil in large pot over medium-high heat until shimmering. Add onion and carrots and stir some while cooking for about 8 minutes.
Stir in ginger, garlic, salt, cumin, turmeric and pepper. Cook about a minute more until fragrant.
Stir in tomatoes, broth, and lentils into mixture and bring to a boil, then reduce heat to low and stir in coconut milk.
Cover and simmer over low undisturbed until lentils are cooked, about 25 to 30 minutes.
Stir in lime juice and cilantro.
Serve in bowls with a sprinkle of of chopped cilantro and pepper flakes, Offer lime wedges on the side. About 8 servings.
Give the lentils a gentle wash in cool water and then drain before using.
Keep an eye on pot as cooking pass halfway point as lentils soak up a lot of liquids. You may need to add a little more broth/water
Goes well with warm naan, pita or sourdough bread so you can get the last bit out of the bowl.