Preheat your oven to 350 degrees. Place a casserole dish or roasting pan, with a lid, beside your work station that is large enough to hold all of your meat, vegetables and liquid. In a large skillet, over medium to medium-high heat, pour oil and wait until it shimmers or a drop of water flicked in it dances! In a small bowl combine thyme, salt, pepper and curry powder. Set aside. Cut your beef into chunks and toss to make sure meat is coated in spice mixture. Cook your beef in your skillet until brown, just a few minutes depending on the size of your chunks! Add broth, lentils and coconut milk to your skillet and heat until boiling. Dump contents of your boiling skillet into your casserole dish or roasting pan, cover and place in the oven for 20-30 minutes or until lentils are tender. Stir lentils at least once while baking.

No need to wipe your skillet. Add more oil to your skillet and heat it up! Add onions, cauliflower, broccoli, celery and carrots and stir until tender. Sprinkle 1 teaspoon curry powder, garlic powder, pepper and cumin on top of the vegetables. Continue to stir until vegetables start to brown. Remove from heat. Once lentils are cooked add vegetables to casserole dish or roasting pan. Stir to combine. Taste the dish and decide if it needs any salt and pepper. Add lemon juice, if using. Bake for 10 more minutes if desired. Serve and enjoy!