Masoor Dal Tadka - Red Lentil Curry

Begin by heating some oil in a pot on medium heat. Add the diced carrot and chopped onion and cook for a few minutes until they start to soften.
Next, add the minced garlic, ginger, and the rest of the spices, such as ground cumin, curry powder, sweetener of choice, ground turmeric, paprika, sea salt, black pepper, and optional red pepper flakes. Cook for a few more minutes until the spices are fragrant.
Add the vegetable broth, soaked and washed red lentils, and the spinach (or other veggies of your choice). I also added some yellow cherry tomatoes for added color and flavor.
Bring the mixture to a boil, then reduce the heat to a nice simmer and let it cook for about 12 minutes, or until the lentils are tender and the veggies are cooked through.
Once the lentils and veggies are cooked, add the canned coconut milk to the pot and let it simmer for another 3-5 minutes, or until the sauce thickens and the flavors have melded together.
Serve your Masoor dal tadka with basmati rice for a satisfying and delicious meal. Enjoy!