Rinse dry green lentils under cold water until the water runs clear. Soak for 15 minutes if desired.

Dice the onion, carrot, and chili pepper. Mince the garlic and grate the ginger. Set aside.

Heat coconut oil in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until translucent and golden.

Add the diced carrot, minced garlic, ginger, and chili pepper. Cook for 1 additional minute until aromatic.

Sprinkle in ground cumin, curry powder, turmeric, and ground coriander. Stir well and add the drained lentils and vegetable broth.

Bring to a boil, reduce heat, and simmer for about 15 minutes until lentils soften.

For extra flavor, consider tempering spices in additional coconut oil before adding to the pot.

If lentils are tender, stir in coconut milk. Cook for an additional 10-15 minutes until thickened.

Taste and adjust seasoning with salt and black pepper. Optional: puree part of the dal for a creamier texture.

Serve warm in bowls, garnished with fresh cilantro and a squeeze of lemon.