Vegetable Beluga Lentil Curry | Fragrant Indian One-Pot Dish

Rinse the black beluga lentils thoroughly in cold water in a strainer, then drain. Finely chop the onion, and grate the garlic and fresh ginger. Peel and slice the carrots into rounds, deseed the red bell pepper and cut it into 1.5-2 cm cubes.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the grated garlic, ginger, curry powder, and turmeric. Sauté over low heat, stirring continuously, for 1 minute until the spices become wonderfully fragrant.