1 cup of red lentils, soaked for at least an hour in water, a splash of apple cider vinegar and kombu seaweed
2 yellow onions, chopped
4 cloves garlic
1 tablespoon of grass-fed butter or coconut oil

1.5 teaspoons of ground cumin
1/2 teaspoon of coriander
1/2 cup of pureed tomatoes (any plain marinara sauce will do as well, I used Rao’s)
8-10 curry leaves
2 cups of filtered water
Sea salt and black peeper to taste
1/2 lemon
1 cup of chopped spinach
Optional: Dash of cayenne pepper

In a heavy-bottomed pot, heat oil or butter and add chopped onions and garlic. Saute for 5 minutes until soft but not browned. Add cumin, coriander, curry leaves and cayenne if using. Mix until onions are coated. Add lentils, tomatoes and water. Bring to a boil, then simmer on low, covered for about an hour to hour and half, stirring occasionally. Season with salt and pepper. Add lemon juice. Then add in chopped spinach and continue to simmer for another 5-10 minutes until spinach is fully cooked. You may need to add more water depending on how thick you like it. Serve hot!