Step 1

Heat a Dutch oven or medium stock pot over medium-high heat. Drizzle with oil. Once hot, add the chopped yellow onion and carrot. Cook for 5-6 minutes, until the onion is softened.

Step 2

Add in the garlic, ginger, and tomato paste. Saute until the garlic is aromatic and golden, about a minute.

Step 3

Add in the ras el hanout, salt, vegetable bouillon, stirring consistently for 30 seconds to taste the spices. Deglaze the pot with a splash of water, stirring to remove any stuck on bits.

Step 4

Add the remaining ingredients: water, coconut milk, red lentils. Bring to a rapid simmer over medium-high heat. Once simmering, reduce to a low simmer over low heat.

Step 5

Continue cooking uncovered until the lentils are softened, about 15 minutes. Taste for salt. Serve garnished with fresh cilantro and lime wedges.