• 2 tbsp coconut oil
• 2 onions, finely diced
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, washed and finely grated
• 2 tsp curry powder
• 1 tsp tumeric
• ½ tsp chili powder (optional or less if your family members don’t like the heat)!
• black pepper
• 1/2 tsp celtic sea salt or himalayan salt
• 2 cups red lentils, soaked overnight or for at least 6 hours
• 400g can coconut milk (or homemade recipe)
• 3 cups water approximately
• fresh coriander (cilantro) for topping

Directions:

1. saute the onions, ginger and garlic in the coconut oil for 5 minutes, or until just softened, stirring often.
2. add the spices i.e. curry powder, turmeric and chilli powder and mix in well for about 1 minute until they become fragrant.
3. add in the coconut milk, soaked lentils and 2 cups of water.
4. cook on a gentle heat for 35-45 minutes or until the lentils are soft and the dahl becomes thicker.
5. remove from the heat and serve topped with cilantro over quinoa, a simple cauliflower rice or on its own.  Enjoy.

The inspiration for this recipe comes from http://www.runningonrealfood.com.