1 large onion, chopped
1 cup of finely chopped carrots
1 bell pepper, sliced in half and seeded. You pick the color.
1 inch piece of ginger, peeled and grated. I use a microplane zester for this.
1-2 red or green Thai bird's-eye peppers or one jalapeno pepper, diced. (see notes)
2 cups of dried red lentils. I like to rinse them first.
8 cubes or one package of Rapunzel Pure Organic Vegetable Bouillon, No Salt Added (see notes)
8 cups of water
1/3 of a can of coconut milk. I like Thai Kitchen brand.
1 teaspoon of cinnamon, divided. I use Penzey's Vietnamese Cinnamon
Coconut oil or neutral tasting oil for cooking
Sea salt or kosher salt to taste
To Serve: lime wedges, lime zest, Thai basil, flaky sea salt or celtic sea salt, sprinkle of cinnamon