Ingredients:

  • 1 tbsp Virgin Coconut Oil
  • 1 large Red Onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 1 inch Fresh Ginger, grated (approx. 1 tbsp)
  • 1.5 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 0.5 tsp Ground Turmeric
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Cayenne Pepper
  • 0.5 tsp Cracked Black Pepper
  • 2 large Carrots, peeled and sliced
  • 1 medium Yukon Gold Potato, cubed (approx. 250g)
  • 1 Red Bell Pepper, chopped
  • 1 cup Red Lentils, rinsed
  • 4 cups Low-Sodium Vegetable Broth
  • 400 ml Light Coconut Milk
  • 0.5 Lime, juiced
  • 0.25 cup Fresh Cilantro, for garnish

Instructions:

  1. Heat 1 tbsp Virgin Coconut Oil to your large pot over medium heat until it is shimmering and fluid.
  2. Toss in 1 large finely diced Red Onion. Cook for 5 minutes until softened and translucent.
  3. Stir in 3 cloves minced Garlic and 1 inch grated Fresh Ginger. Sauté for 1 minute until the aroma fills the room.
  4. Add 1.5 tsp Cumin, 1 tsp Coriander, 0.5 tsp Turmeric, 0.5 tsp Paprika, 0.25 tsp Cayenne, and 0.5 tsp Black Pepper. Stir constantly for 60 seconds until the oil turns a deep vibrant orange.
  5. Add 1 cup rinsed Red Lentils to the pot. Stir to coat them in the spiced oil until they look glossy.
  6. Fold in 2 sliced Carrots, 1 cubed Yukon Gold Potato, and 1 chopped Red Bell Pepper.
  7. Pour in 4 cups Low Sodium Vegetable Broth. Increase heat to a boil, then reduce to a low simmer.
  8. Cover and simmer for 20 minutes until the lentils have completely softened and the potatoes are fork tender.
  9. Stir in 400 ml Light Coconut Milk and 0.5 Lime, juiced.
  10. Top with 0.25 cup Fresh Cilantro just before serving for a burst of color.