Ingredients

1 tablespoon (coconut) oil

1 cup onion, diced

1 cup carrot, diced

1 cup red bell pepper, diced

2 tablespoons red curry paste (vegetarian for vegetarian)

1 tablespoon garlic, minced/grated

1 tablespoon ginger, minced/grated

1 tablespoon tomato paste (optional)

1 (14 ounce) can coconut milk

4 cups vegetable broth (or chicken broth)

1 cup red lentils

1 sweet potato, peeled and diced

1 tablespoon lime juice

1 tablespoon palm/coconut sugar (or brown sugar)

1 tablespoon fish sauce (or soy sauce or tamari)

2 tablespoons cilantro, chopped

Instructions:

Heat the oil in a large saucepan over medium heat, add the onion, carrot, and bell pepper, and cook until tender, about 7-10 minutes.

Add the red curry paste, garlic, ginger, and tomato paste, mix and cook until fragrant, about a minute.

Add the coconut milk, broth, lentils, and sweet potatoes, bring to a boil, reduce the heat and simmer until the lentils and sweet potatoes are tender, about 15-20 minutes.

Add the lime juice, sugar, and fish sauce, taste test, and adjust as desired.

Mix in the cilantro and enjoy!