1/2 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
6 cups vegetable broth
1 (14-oz) can diced tomatoes (with juice)
1 (14-oz) can coconut milk
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Lime wedges for serving (optional)
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes until vegetables soften.
Add curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the pot. Stir well to coat vegetables with spices. Cook for 2 minutes to toast the spices, stirring occasionally.
Pour in vegetable broth, diced tomatoes (with juice), and rinsed lentils. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until lentils and vegetables are tender.
Stir in coconut milk and simmer for another 5-10 minutes to heat through and combine flavors. Adjust consistency with more vegetable broth or water if desired.
Season with salt, pepper, and additional cayenne pepper if desired.
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