Rinse 200 g of lentils under cold water until the water runs mostly clear.

Dice the red bell pepper, tomato, chili pepper, onion, and 3 garlic cloves.

Cut 600 g of stewing beef into bite-size cubes if it is not already cubed.

Heat a large heavy pot over medium-high heat and brown the beef for 5 to 7 minutes.

Add the diced onion and garlic to the pot, then cook for 3 minutes while stirring.

Add the red bell pepper, tomato, and chili pepper, then cook for 5 minutes until softened.

Stir in 1 teaspoon each of salt, black pepper, turmeric, cumin, and sweet paprika for 1 minute.

Add the rinsed lentils and 400 ml of water, then bring the mixture to a boil.

Cover the pot and simmer over low heat for 45 to 55 minutes, until the beef and lentils are tender.

Stir in 150 ml of coconut milk and simmer uncovered for 5 to 10 minutes to thicken the sauce.

Chop the parsley and squeeze the lime juice over the lentils before serving.