Ingredients:
1 cup dried green or brown lentils, rinsed and drained
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 carrots, diced
2 tbsp curry powder (adjust to taste)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
6 cups vegetable broth
1 (14-oz) can diced tomatoes (with juice)
1 (14-oz) can coconut milk
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Lime wedges for serving (optional)
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes until vegetables soften.
Add curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the pot. Stir well to coat vegetables with spices. Cook for 2 minutes to toast the spices, stirring occasionally.
Pour in vegetable broth, diced tomatoes (with juice), and rinsed lentils. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until lentils and vegetables are tender.
Stir in coconut milk and simmer for another 5-10 minutes to heat through and combine flavors. Adjust consistency with more vegetable broth or water if desired.
Season with salt, pepper, and additional cayenne pepper if desired.
Serve hot, garnished with fresh cilantro or parsley, and lime wedges. Enjoy with crusty bread or over cooked rice if desired.