These Creamy Coconut Curry Lentils eat like a hug in a bowl. Imagine a pot so full of lentils it looks like it could feed the whole block, slowly simmering until each one turns tender and velvety, suspended in a thick, golden coconut curry. The surface glows with little pools of coconut fat and spice, and when you scoop into it, the sauce clings to the spoon like it’s not ready to let go. Curry, cinnamon, smoked paprika, fennel, cumin, Scotch bonnet, and those deep Maggi notes stack on top of each other until you get that slow-building flavor: first creamy, then aromatic, then a gentle, warming heat that makes you go right back in. Every bowl feels like a full meal – rich, soulful, and built to sit next to rice, cornbread, or straight up with a spoon at midnight. This recipe comes bundled with a pre-recorded live video so you see exactly how to make it the way you do on camera. You watch the aromatics go in, see the moment the coconut cream hits and changes the texture, and learn how long to stew it so it’s thick and luxurious, not thin and sad. It’s visual, step by step, and honest – so anyone following along can produce lentils that look and taste like they came out of your big pot on the live.