Ingredients:

  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup dry red lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat oil over medium heat. Add the diced onion and cook until translucent and soft (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Lower the heat slightly and stir in the cumin, coriander, turmeric, and cayenne. Stir constantly for 30-60 seconds until fragrant.
  3. Pour in the rinsed red lentils and diced tomatoes, stirring to coat the lentils in the spice mixture. Add the vegetable broth.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the lentils have softened and absorbed most of the liquid.
  5. Stir in the coconut milk and simmer uncovered for another 5 minutes to reach a velvety consistency.
  6. Remove from heat and stir in the lime juice and fresh cilantro.