In a saucepan, soften the onion, garlic and carrot in the butter.
Add the curry powder and cook for 1 minute.
Add the ginger, broth, coconut milk and tomato paste.
Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
Serve with pan-fried flatbread.
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