Rinse 1 cup of lentils under cold water to remove any debris. In a medium pot, combine the rinsed lentils with 2 cups of vegetable or chicken broth. Bring it to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes or until the lentils are tender but not mushy.

While the lentils are cooking, heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent. Incorporating minced garlic in the last minute will allow the flavors to develop without burning.

Once the onion and garlic are sautéed, sprinkle in 1 teaspoon each of cumin and smoked paprika. Stir the mixture well for 1-2 minutes, introducing the spices to the oil to release their flavor.

Once the lentils are ready, drain any excess liquid and add them to the sautéed onion and spice mix. Stir gently to combine, ensuring the lentils are evenly coated with the aromatic mixture.

Pour in 1 can of coconut milk, stirring to blend it thoroughly with the lentils. This step transforms the dish, making it rich and creamy while contributions of the lentils maintain their hearty texture.

Allow the mixture to simmer on low heat for another 5-10 minutes, letting the flavors meld together and the sauce thicken. If it appears too thick, add a splash of broth or water to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.

Once the dish has reached your preferred creamy texture, remove it from the heat. Dish the creamy lentils into bowls and garnish with fresh chopped cilantro or parsley for an added pop of freshness before serving.