Ingredients

• Red lentils - 1 cup
• Coconut milk - 1 can (400 ml)
• Onion - 1, chopped
• Garlic cloves - 3, minced
• Fresh ginger - 1 tablespoon, minced
• Curry powder - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime wedges - for serving

Instructions

1. 1.

   Rinse the red lentils thoroughly under cold water and drain.

2. 2.

   In a large pot, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant, about 1 minute.

3. 3.

   Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.

4. 4.

   Stir in the curry powder and turmeric powder, and cook for another 2 minutes.

5. 5.

   Add the rinsed lentils, vegetable broth, and coconut milk. Stir to combine.

6. 6.

   Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.

7. 7.

   Season with salt and black pepper to taste.

8. 8.

   Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutritional Facts