Heat a large pot/dutch oven on low flame
Add olive oil
Add onions and saute for 10-12 minutes, until lightly golden around the edges - but not crispy
Add poblano pepper and carrots
Saute for 3 minutes
Add garlic and ginger
Saute for 1 minute
Add curry powder and salt
Stir to combine for 1 minute
Add tomato paste, coconut milk, and water
Stir to combine for 1 minute
Add lentils and bouillon
Stir to combine
Bring to a boil, then reduce to a simmer
Cover with lid and allow to cook, stirring occasionally, for 20 minutes - or until carrots and lentils are tender
Garnish with cilantro, a sliver of pepper, cilantro, lime juice and coconut cream
Serve with black rice *