📖 Instructions

1. Prep the Ingredients: Begin by finely chopping the onion, mincing the garlic, and grating the ginger. Measure out the lentils, coconut milk, vegetable broth, and spices. Having everything ready to go will make the cooking process smoother.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Be careful not to burn the garlic!
3. Add Spices: Stir in the curry powder, turmeric, cumin, coriander, and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step is important for blooming the spices and enhancing their flavor.
4. Incorporate Lentils and Liquids: Add the rinsed lentils to the pot, stirring to coat them with the spices. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
5. Season and Simmer: Once the lentils are tender, stir in the tomato paste, lemon juice, and salt. Simmer for another 5-10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed. If the curry is too thick, add a little more vegetable broth to reach your desired consistency.
6. Prepare the Rice (Optional): While the lentils are simmering, cook the rice according to package instructions. I usually use a rice cooker for convenience, but you can also cook it on the stovetop.
7. Assemble the Bento Box: Divide the cooked lentils and rice (if using) into separate compartments of your bento box. Add any additional sides you like, such as steamed vegetables, a small salad, or some fruit. My go-to is usually some chopped cucumbers and carrots.
8. Garnish and Serve: Garnish the lentils with fresh cilantro or parsley. Pack the bento box for lunch or enjoy immediately. This meal is great hot or cold!