Ingredients

1 ½ cup red lentils, rinsed

4 cups vegetable stock

2 chilies, whole dried

2 tsp turmeric

1 tsp sea salt

2 tbsp coconut oil, olive oil or ghee

1 tsp cumin seeds

1 Onion, diced

2 cloves garlic, minced

1 tbsp ginger, fresh grated

1 cup tomato, chopped

1 tbsp Lemon, freshly juiced

1 tsp garam masala

photo credit: Anne Bertand www.lesbohneurs.fr

Instructions

IN A LARGE SAUCEPAN, combine lentils, stock, chilies, and turmeric. Bring to a boil, reduce heat and simmer for about 30 minutes, until lentils are tender, stirring frequently. You may add up to an additional cup of water or stock until desired consistency. ADD tomatoes and sauté for another 7 minutes.

HEAT oil in a small skillet on medium-high heat. Add cumin seeds and sauté for about 30 seconds, until seeds are fragrant but not burning.

ADD onions, garlic and ginger. Reduce heat to medium and sauté for about 5 minutes, until onions begin to brown.

DISCARD chilies once lentils are tender. ADD onion mixture to lentils with lemon juice, garam masala, and sea salt.

Makes 6 servings