Add butter to a medium pot or large shallow pan over medium-high heat. Once melted, add the onions, white part of scallion, garlic and ginger, and cook for about 3-5 minutes.
Add the gochujang, gochugaru and sugar and cook for about 2 minutes until caramelized.
Add the lentils, broth, coconut milk, salt and pepper and stir to combine. Bring to a boil and reduce heat and simmer for 18-22 minutes, or until lentils are soft and becomes thick.
Drizzle in soy sauce and stir to combine.
Serve with rice, lime juice, cashews, cilantro and scallion tops. Enjoy!!
This stew becomes thick as it cooks. Add more vegetable broth or water to thin as needed to desired consistency.
Instant pot method: Set to 'Sauté' mode and follow steps 1-2. Add the lentils, broth, coconut milk, salt and pepper. Press Cancel and close lid with vent in sealing position. Cook on Manual High Pressure for 5 minutes. Natural release 10 minutes. Stir in soy sauce.
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).