Cook the lentils in plenty of water according to package specifications.

Drain and set aside.

Chop the shallots, cut carrots and asparagus in bite size, set aside.

In a skillet or saucepan, add a drizzle of olive oil.

Saute shallots.

Add the carrots and asparagus, add salt.

Add a splash of hot water to help cook the asparagus, simmer a few minutes.

Now add the lentils cooked and drained, add the coconut milk and stir with wooden spoon.

Season with salt, add pepper and let it sit for a few minutes over low heat.

In another pan, place the coconut flakes with a pinch of smoked salt, stir over low heat until golden.

Serve the lentils with a little toasted coconut over and freshly ground black pepper