Wash the carrot, peel it, and grate it on a medium grater. Wash the bell pepper, dry it, and dice it (remove inedible parts). Peel and finely chop the onion. Peel the garlic and grate it on a fine grater. Wash, peel, and grate the ginger on a fine grater.

Thoroughly rinse the lentils under running water or place them in a vessel and repeatedly fill with water, stir, and drain until the water is no longer cloudy.

Heat the oil in a pot. After a moment, add the onion and garlic. Sauté, stirring constantly.

After a few minutes, add the ginger. Mix well.

After a while, add the bell pepper and carrot. Sauté for about 3-5 minutes, stirring continuously.

Add the rinsed lentils to the pot. Pour in the coconut milk and about 1-2 cups of water (adjust the amount of water to your preference). Season to taste with curry, pepper, and chili. Mix well. Reduce the heat once it boils. Cook for about 20 minutes, stirring occasionally. To evaporate any excess water, increase the heat towards the end of cooking. Remove from the heat and season with salt to taste.

Transfer to a plate.