Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 6 Servings

Ingredients

• 1tablespoon extra-virgin olive oil
• 2cloves garlic, minced
• 1tablespoon freshly grated ginger
• 1 small yellow onion, small diced
• 1 large carrot, peeled and thinly sliced into rounds
• 1 small red bell pepper, small diced
• ½teaspoon curry powder
• ¼teaspoon salt
• ¼teaspoon turmeric, ground
• 1pinch cinnamon, ground
• 1pinch cumin, ground
• 2 tomatoes, diced
• 1½cup red lentils, rinsed
• 3cups vegetable broth
• 1can light coconut milk
• ½cup cilantro, chopped
• Cooked brown rice for serving

Directions

1. Preheat a large pot or Dutch oven over medium heat. Once the pot is hot, add olive oil.

2. Add garlic, ginger, onion, carrot, red bell pepper, and spices. Cook, stirring occasionally, until veggies begin to soften, 4–5 minutes.

3. Add tomatoes, lentils, broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer covered until the lentils are tender, about 20 minutes.

4. Serve over rice and garnish with a handful of cilantro.