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Heat up a large pot over medium heat. While it's heating up, start chopping the veggies. When the pan is hot, add a generous amount of olive oil and immediately add the vegetables (except garlic) in it to roast them a bit and develop flavour. Stir every minute or so. You can continue chopping while this is going, just add the veggies as you go until you're done (should only take a minute).
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Add the garlic and red lentils, stir. Add all the spices (except salt and pepper), and let it cook for a minute, stirring. Then add the water, cover, bring to a boil, and reduce temperature to medium-low heat and cook for 20 minutes. Add the coconut milk. Stir until all melted, cook for 1-2 minutes.
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Remove from heat, add the salt and pepper, and purée with a handheld mixer (be careful, it's hot!). Serve at once, accompanied by some roasted pumpkin and sunflower seeds, a nice slice of homemade country bread and a large green salad, and you've got yourself a healthy meal!