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Export 11 ingredients for grocery delivery
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.
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