Step 1

In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.

Step 2

Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.

Step 3

Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.

Step 4

Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.

Step 5

Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.

Step 6

Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.

Step 7

Enjoy!