1 can of crushed tomatoes 
1 cup of black or brown lentils, soaked overnight 
1 small red onion, thinly sliced 
4 cloves garlic, smashed and chopped
1 inch knob ginger, grated 
10 curry leaves (if you can’t get that, 1 tablespoon of garam masala or curry powder will do)
1 teaspoon cumin seeds
1 teaspoon garam masala (yes, in addition)
1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper 
1 tablespoon ghee or grass-fed butter (use avocado oil if going vegan)
6-8 cups of filtered water
Sea salt to taste 
1/2 juice of lemon 
In a large pot, heat butter or oil until melted. Add garlic, ginger, onion and sauté until fragrant. Add cumin seeds and curry leaves or powder. Then add hot pepper. Mix until forms a paste like consistency. Add lentils and stir. Then add crushed tomatoes and water and bring to a boil. Lower to simmer and cook on low for 30 minutes to an hour, stirring occasionally. Season with salt and lemon juice.