In a saucepan, warm the coconut oil and add the onion, garlic, ginger and cook for 2 minutes or so until just coloured. Add the turmeric, coriander, cumin, paprika, curry powder and stir to combine.
Next, add the lentils, the stock, coconut milk, tomato puree. Stir to combine and bring to the boil. Reduce the heat, cover with a lid and cook simmering for 15-20 minutes until the lentils are tender but not turned to mush. Remove from the heat, add some lime juice and check the seasoning.
Serve immediately with you’re a dollop of yogurt, some chapatis, roti or some rice.
