We make this recipe at least once a week in our house and it’s one of my favorites for the whole family. It’s nourishing, warming and has enough spice to awaken those mini palettes to be open to a variety of savory cuisines.

1 cup of red lentils, soaked overnight in water and a splash of apple cider vinegar
1 pat of grass fed butter or teaspoon of coconut oil
1 teaspoon of cumin seeds
1/4 teaspoon of turmeric
1 clove garlic
1/2 yellow onion minced
2 cups water
Juice of 1/4 lemon
Sea salt to taste

Drain soaked lentils in a strainer. In a small sized pot on low heat, add cumin seeds and turmeric. Toast for 3-5 minutes until fragrant. Add heat butter or oil to form a paste. Add minced onions and garlic. Sauté another 5 minutes. In a larger pot, add lentils and two cups water. Bring to a boil then simmer until lentils are fully cooked, about 10-15 minutes. Mix in onion cumin mixture and continue to simmer for another 20 minutes. Season with salt and add lemon juice. Serve warm with rice or quinoa.