Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook 5-6 minutes until softened. Stir in garlic and ginger and cook 1 minute until fragrant.
Add cumin, coriander, turmeric, and red pepper flakes. Stir constantly for 30-60 seconds until fragrant, being careful not to burn.
Stir in the diced tomatoes and rinsed red lentils, coating them in the spice mixture.
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low, cover partially, and simmer 20-25 minutes, stirring occasionally, until lentils are soft and the curry has thickened.
Season with salt to taste. Ladle over rice and top with cilantro and a squeeze of lime.
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