1. Bring lentils and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover, and simmer until water is absorbed and lentils are tender, about 10 minutes; transfer lentils to a bowl and reserve saucepan.

2. Meanwhile, heat oil in a large nonstick skillet over medium until shimmering. Add onions and garlic and cook, stirring frequently, until softened, 6 to 8 minutes. Stir in cumin, paprika, thyme, 1 teaspoon salt, and 1 teaspoon pepper and cook until fragrant, about 1 minute.

3. Add tomatoes and increase heat to high. Cook, stirring occasionally, until liquid evaporates, about 5 minutes. Remove from heat and stir in remaining 2 cups water. Puree mixture in a blender until mostly smooth, then transfer to reserved saucepan.

4. Bring mixture to a boil over medium-high, then reduce heat to low, cover, and simmer 20 minutes. Stir in lentils, coconut milk (if using), and lime juice and simmer 10 more minutes. Season with salt and pepper to taste. Serve with lime wedges and/or a drizzle of olive oil.

Source: Hannaford fresh Magazine, March-April 2022