Step 1

Heat coconut oil in a deep skillet, then sauté minced garlic, diced onion and ginger paste over medium heat until fragrant.

Step 2

Add to the pan salt and all the spices, then sauté for 1 to 2 minutes more. Make sure you stir frequently with a wooden spoon or spatula to prevent burning.

Step 3

Add broth, uncooked lentils, carrot, and crushed tomatoes. Cover and simmer for 20-25 minutes.

Step 4

Stir in coconut milk, cashew butter and lemon juice, then cook uncovered for 5-10 minutes.

Step 5

After cooking, adjust with more salt and spices if necessary, then serve warm with rice, naan or your favorite sides.