Pour in the vegetable stock and red lentils and bring to a boil. Reduce to simmer and cook for 20 minutes, or until lentils are soft. Add the salt and most of the minced cilantro, reserving some for garnish.
While the lentils simmer, combine rice, coconut and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Serve the curry garnished with Serrano slices, minced cilantro and a wedge of lime.
Recipe by Vegaprocity at https://vegaprocity.com/2014/08/red-lentil-carrot-curry-coconut-rice/