In a medium stock pot on medium high heat, heat 1.5 TBSP coconut oil. Add onions, carrots and bell pepper. Cook until tender, about 8 minutes.
Add garlic, ginger, salt, curry powder, cumin and cayenne. Cook for 2 minutes, until fragrant, stirring continuously.
Add in 1 cup dry lentils and water and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes until lentils and veggies are soft. Remove from heat.
In a medium stock pot on medium high heat, heat 1.5 TBSP coconut oil. Add onions, carrots and bell pepper. Cook until tender, about 8 minutes.
Add garlic, ginger, salt, curry powder, cumin and cayenne. Cook for 2 minutes, until fragrant, stirring continuously.
Add in 1 cup dry lentils and water and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes until lentils and veggies are soft. Remove from heat.