Step 1

Heat olive oil in a large sauce pan over medium heat. Once oil is shimmering, add your chopped onion, cooking until translucent/just starting to brown (~2-3 minutes).

Step 2

Add chopped carrot and pepper and cook for an additional 2-3 minutes.

Step 3

Add minced garlic and ginger, sautéing or 2-3 minutes or until aromatic.

Step 4

Add curry paste and mix well. Next, add your red lentils, again, making sure everything is well mixed before adding your coconut milk and water.

Step 5

Bring to a boil, then reduce heat to medium low and cook until lentils are tender, 15 -20 minutes.

Step 6

Finish by seasoning with 1/2 tsp salt and black pepper to taste.

Step 7

Optional: before serving, garnish with chopped cilantro, fresh lemon wedges, and sliced avocado.