Ingredients
1/2 cup USA red lentils
2 cups water
1 tablespoon coconut oil
2 teaspoon minced garlic
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon sea salt
Directions
Combine lentils and water in a medium sized pot on the stove and bring to a boil. Once boiling, reduce heat and simmer uncovered for about 25 minutes or until tender. After about 15 minutes, heat the coconut oil in a skillet over medium high heat. Add the spices and cook for about 2 or 3 minutes. Reduce the heat to medium low and add the garlic. Cook for 30 seconds and then add the cooked lentils.
Stir to combine, season with sea salt and pepper and serve. For a thinner soup, add more water at the end of the cooking process. This dahl thickens significantly off the heat.
(Recipe courtesy of Eat Live Run)