Ingredients:

  • 1 medium (5 oz / 140g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (28g) coconut oil
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) garam masala
  • 1/2 tsp (1g) chili powder
  • 1 cup (190g) dry red lentils, rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 cups (480ml) vegetable broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Heat 2 tbsp coconut oil over medium heat in a large pot. Add the 1 medium diced yellow onion and cook until translucent, about 5 minutes.
  2. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Add 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, and 1/2 tsp chili powder. Stir constantly for 60 seconds until the spices smell toasted and fragrant.
  3. Stir in 1 cup rinsed red lentils, 1 can diced tomatoes, and 2 cups vegetable broth. Note: Rinsing lentils removes excess starch and dust.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until lentils are softened and the sauce is thick.
  5. Stir in 1 can full fat coconut milk. Simmer uncovered for an additional 5 minutes until the sauce is glossy and combined.
  6. Remove from heat. Stir in 1 tbsp lime juice before serving.