Time: 45m

Serves: 4

Rinse and soak

• 1 cup red lentils (or any yellow/orange lentils)

for 20 minutes. Drain and place them in a medium pot with

• 2 cups water
• 1 tbsp lemon juice
• 1/2 tsp turmeric
• 1 bay leaf
• 1/2 cup diced golden apple (optional)
• 1/4 cup apple juice (optional)
• 1/6 cup unsweetened coconut flakes (optional)
• 1 tsp salt.

Bring to a boil, then reduce the heat and simmer for roughly 15 minutes (until the lentils are soft and falling apart).

While the lentils are boiling, toast and grind

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds.

Mix the ground spices with

• 1/8 tsp asafoetida (hing)
• 1/2 tsp paprika
• 1/4 tsp ground sumac
• 1/8 tsp fenugreek powder
• 1/4 tsp cayenne powder (optional, makes it spicy).

In a small pan, heat

• 2 tbsp coconut oil.

Add the spices, fry for 1 or 2 minutes, and then stir the oil+spices into the lentils.

Add

• 1/4 cup coconut milk (optional).

Serve alone or over basmati rice.