35min · 4 servings INGREDIENTS • 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil • 4 cloves garlic, minced • 2 inch piece of fresh ginger, peeled and minced or grated • 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric • 1-2 serrano peppers, diced (see recipe note below on spice level) • 1 teaspoon ground cumin • 1/2 teaspoon ground coriander • 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon) • 2 teaspoons curry powder • 1 teaspoon garam masala • Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end) • Freshly cracked black pepper to taste • 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker) • 2