Ingredients:

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

Instructions:

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger. Cook for 60 seconds until fragrant but not browned.
  3. Add the cumin, coriander, turmeric, and red pepper flakes. Stir constantly for 30-60 seconds to bloom the spices in the oil.
  4. Pour in the crushed tomatoes and stir to combine with the spice paste.
  5. Add the rinsed red lentils and vegetable broth. Stir well, scraping any browned bits from the bottom of the pot.
  6. Bring the mixture to a boil, then reduce heat to low and simmer until lentils are tender and creamy, approximately 20-25 minutes.
  7. Stir in the full-fat coconut milk and fresh lemon juice. Heat through for 2-3 minutes.
  8. Garnish with chopped fresh cilantro before serving.