- 1 tablespoon Savory Turmeric Blend
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 2 cups sliced carrots
- 1 1/2 cups red lentils
- 3 to 3 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons lemon juice
- Salt, to taste
- Cilantro, for topping
- Red Chili Flakes, for serving
1.) Heat a large skillet with high sides or a stock pot over medium heat. Add the onions and cook, stirring often, until translucent and fragrant; 6 to 8 minutes. Add in the carrots and continue to cook for another 4 minutes, just to start the carrots cooking.
2.) Measure in the red lentils along with the Savory Turmeric Blend and vegetable broth. Bring the mixture to a boil, reduce to a simmer, and cook for about 22 to 24 minutes. The lentils should be tender and starting to break apart. Add in the coconut milk and continue to cook for another 2 to 3 minutes, until the coconut milk is hot and the mixture has thickened. Remove from heat and add the lemon juice, salt to taste, cilantro, and red chili flakes.
This meal is lovely as is but also works on top of cooked grains, such as brown rice.