Step 1

Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.

Step 2

Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.

Step 3

Add curry paste and sauté for 2 minutes, stirring frequently.

Step 4

Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.

Step 5

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.

Step 6

An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.

Step 7

Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.

Step 8

To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).

Step 9

Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.