Dice up your onion, garlic, ginger and carrots. No need to be too particular about this since it’s all eventually getting blended. Just try and keep the dice relatively small so everything cooks evenly.

Add your diced onions to a 2 quart pot, or larger, along with a dash of olive oil over medium heat. Let the onions sweat out for 3-5mins, just until translucent.

Add in chopped garlic and ginger. Sauté for about a minute, until everything is super fragrant. Be sure not to burn the garlic here!

Add in carrots, turmeric and red pepper flakes. Stir and let cook for another minute or so.

Add in lentils. Stir everything together and add in 4 cups of water. You also want to check your seasonings here. Add in some salt if you need it.

Let everything simmer for 20 minutes, covered. Give it a taste to make sure the lentils and veg are all soft and cooked through.

Now you are ready to blend. I used an immersion blender for this, but you can certainly use a stand blender. Just do it in batches, and be careful not to burn yourself.

Once it’s all blended go ahead and add in your can of coconut milk. Stir it all together making sure the coconut milk is fully combined, and once again check your seasoning. You’ll probably need to add in some more salt.

Now plate it up. Top it with some cilantro and toasted shredded coconut. Eat up!