1 cup Red Onion (finely chopped)
1/4 cup Water
3 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced or grated)
1 1/2 tbsps Curry Powder
1 1/2 tsps Cumin
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 1/2 cups Dry Red Lentils (rinsed)
2 1/2 cups Organic Vegetable Broth
1 cup Organic Coconut Milk (from the can)
1/2 cup Cilantro
1 1/2 tbsps Lime Juice
Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates, about 5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils.
Add the vegetable broth and coconut milk to the pot and stir to combine. Bring the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender.
Remove from the heat and stir in the cilantro and lime juice. Season with additional salt if needed. Enjoy!