Ingredients

• 1 tbsp coconut oil or olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp curry powder (mild or hot—your choice)
• ½ tsp ground turmeric
• 1 cup dried red lentils, rinsed (cook fast, no soak needed!)
• 1 (14.5 oz) can diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 (13.5 oz) can light coconut milk
• 1 tbsp lemon juice
• Salt & black pepper to taste
• Fresh cilantro & lime wedges (garnish)

Instructions

Heat oil in a pot over medium. Sauté onion and carrots 5–6 min until softened. Add garlic and ginger; cook 1 min.
Stir in curry powder and turmeric; toast 1 min until fragrant.
Add lentils, tomatoes (with juice), and broth. Bring to a boil, then reduce heat, cover, and simmer 18–20 min until lentils are tender and creamy.
Stir in coconut milk and warm through 3–4 min—do not boil.
Finish with lemon juice, salt, and pepper. Taste: needs brightness? Add more lemon. Depth? A pinch of cumin.
Ladle into bowls. Top with fresh cilantro and a lime squeeze.