Step 1

Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and chili (if using). Sauté for 5 minutes, until the onion turns translucent and begins to brown.

Step 2

Toast the spices: Add turmeric, cumin, coriander, and cinnamon. Stir for 30–60 seconds until fragrant.

Step 3

Cook the lentils: Add the diced tomatoes, 2 cups of vegetable broth, and red lentils. Scrape the bottom of the pot to release any browned bits. Partially cover and bring to a simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils are tender and the curry thickens. If the curry starts to get too thick, add up to 1 additional cup of broth, as needed.

Step 4

Finish the curry: Stir in the coconut milk, soy sauce, and lime juice. Simmer gently for 3–5 minutes, until heated through. Taste and adjust seasoning with additional soy sauce, salt, or pepper, if needed.

Step 5

Garnish and serve: Sprinkle with fresh cilantro and serve hot with rice, roti, or naan.Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.