113.4 ouncecan of coconut milk (full fat or lite)(383g)
juice of 1 lime
1/2tablespoonssambal oelek or Sriracha(optional, for heat)
In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.