Savory, rich, and ultra creamy curried lentils. All made in one-pot and with simple ingredients.
Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add onion, garlic, ground ginger, curry powder, and a generous pinch of salt. Saute for 3-4 minutes until onions are soft and translucent. Stir in tomato paste. Cook for 1 minute.
Pour in diced tomatoes and smash them a bit with the back of a fork. Bring to a simmer and cook for 4 minutes. Add cooked lentils and vegetables of choice. Reduce heat to simmer, cover, and cook for 15 minutes. Add salt and pepper as needed. Stir in lemon juice.