Step 1

Chop the onion and mince the garlic and add to a large pan with the olive oil.

Step 2

Saute for about 5 minutes or until very fragrant and the onion is translucent.

Step 3

Add in all of the spices, salt and chopped carrots.

Step 4

Saute for an additional 5 minutes.

Step 5

Add in the red lentils, tomato paste, coconut milk and vegetable broth.

Step 6

Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.

Step 7

Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!

Step 8

Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.

Step 9

Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.