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Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
Add the minced garlic and ginger to the pot. Cook for another 2 minutes until fragrant.
Stir in the ground turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the sliced carrots, rinsed lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and carrots are tender.
Stir in the coconut milk, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
Serve hot, garnished with fresh cilantro.

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
Add the minced garlic and ginger to the pot. Cook for another 2 minutes until fragrant.
Stir in the ground turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the sliced carrots, rinsed lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and carrots are tender.
Stir in the coconut milk, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
Serve hot, garnished with fresh cilantro.