Simple Lentils

• coconut oil↗2 ст. л. tbsp
• onion↗2 шт. pcs

  chopped

• garlic cloves↗4 зубчики cloves

  chopped

• ginger↗великий шматок

  chopped

• red split lentils↗300 г g
• turmeric↗1 ч. л. tsp
• tomatoes↗2 шт. pcs

  coarsely chopped

• coriander seeds↗1 ч. л. tsp
• cumin seeds↗1 ч. л. tsp
• black mustard seeds1 ч. л. tsp
• lemon↗1 шт. pcs

  juice

Step-by-step instructions

1. 1

   Melt 1 tbsp coconut oil in a large pot. Add the chopped onion and a pinch of salt, cook, stirring occasionally, for 8 minutes. Add the minced garlic and ginger, sauté for a few more minutes. Add the red split lentils, turmeric, coriander seeds, cumin, black mustard seeds and coarsely chopped tomatoes, stir, then pour in 1 L of water. Bring to a boil, reduce heat and simmer for 25‑30 minutes, stirring occasionally, until the lentils are tender.

2. 2

   In a skillet, heat the remaining (1 tbsp) coconut oil. When the oil is hot, add coriander seeds, cumin and black mustard seeds, sauté for about a minute until fragrant. Add the lemon juice, season with salt and pepper to taste, and stir quickly. Serve immediately or store in the refrigerator for up to 4 days; you can also freeze portions for later use in kedgeree, patties, or spinach dal with yogurt and harissa.