Indian Madras Lentils recipe

 2 TBS unsalted butter
1 yellow onion, finely diced
1 red bell pepper, finely diced
4 cloves garlic, minced
2 TBS grated fresh ginger
1 (6-oz) can tomato paste
2 tsp smoked paprika
1 tsp cumin
¾ tsp salt
½ tsp ground coriander seed
½ tsp cayenne pepper
4 cups vegetable or chicken broth,
1 cup dry black or brown lentils
1 (15-oz) can red beans or pinto beans, drained
1 (​13.66-oz) can coconut ​cream

Heat butter in a large pot or skillet over medium/high heat. Add onion, bell pepper, garlic, and ginger. Cook until onions are soft and fragrant, 3 to 5 minutes.
Stir in tomato paste, smoked paprika, cumin, salt, coriander seed, and cayenne pepper. Cook for another 3 to 5 minutes.
Add vegetable broth and lentils. Cover and let gently simmer until lentils are tender, about 20 to 25 minutes.
Remove from heat and stir in canned beans and coconut ​cream. Mix well.

Serve as is, or eat over rice.