Cracked black pepper and crushed red pepper flakesto taste, optional
Cooked ricequinoa, millet or grain of choice, for serving
Instructions
In a large stockpot or Dutch oven, heat the coconut oil over medium heat. Add the onions, carrots, and garlic. Sauté until the onions have started to soften and the carrots have started to brown, 2-3 minutes. Add the ginger, lentils, curry powder, cardamom, and garam masala. Sauté until the spices are fragrant, 1-2 minutes.
Add the coconut milk, 1 cup of water, and the miso paste. Bring the mixture to a boil. Cover and reduce heat to a simmer. Cook for 25-30 minutes until the lentils are soft. If desired, stir in additional water to make it more of a soup consistency. Taste and add cracked black pepper or red pepper flakes, if desired. Serve the lentils over rice (or grain of choice).