Step 1

Peel the onion, garlic, and ginger and chop them finely.

Step 2

Heat the vegan butter (or oil) in a saucepan. Add chopped onions, garlic, and ginger along with the other spices and seasonings. Sautée everything for about 5 minutes, stirring occasionally.

Step 3

Add the vegetable broth and lentils, bring to the boil, then reduce the heat and let it simmer for about 15 minutes.

Step 4

As soon as the lentils absorbed most of the liquid, stir in the coconut milk.

Step 5

Season with lemon juice, black pepper, salt, and a bit of sugar to taste.

Step 6

Allow to steam for a few minutes more, until the lentils are soft.

Step 7

Add some more water or coconut milk, as necessary.

Step 8

Garnish with fresh chopped parsley, toasted cashew nuts, and chili as desired.

Step 9

Serve with fresh homemade naan bread or with rice or just as it is.

Step 10

Enjoy!