Pour the lentils in a fine-mesh sieve, rinse them thoroughly, and let them drain.
Peel and chop the onion and garlic.
Heat the oil in a pan and sauté the onion until translucent. Add the garlic and sauté for 1 minute. Then add the curry powder, tomato paste, and lentils. Continue to sauté for 1-2 minutes.
Deglaze with vegetable broth and coconut milk and bring to a boil.
Reduce the heat and simmer the lentils, covered, for 15 minutes.
Stir in the tahini and season with salt, pepper, and lemon juice.
Remove the pan from the heat and let everything cool.
Purée the red lentil dip until smooth and pour into jars.
Before serving, garnish the dip as desired with a drizzle of olive oil, sesame seeds, and parsley.
