1 1/2 cups of filtered water or vegetable stock

1 cup dried red lentil

2 large tomatoes, diced

1 teaspoon of sea salt

1 pat of grass-fed butter, ghee or coconut oil

2 yellow onions, minced

1 teaspoon of grated fresh ginger

1 teaspoon of chopped fresh garlic

1 jalapeno, deseeded then chopped

2 tablespoons homemade curry powder

Juice of 1/2 lemon

Fresh cilantro for garnish


Homemade curry powder:

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon cayenne powder or red pepper flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Using a mortar and pestle add all curry powder ingredients and grind spices until it forms a fine powder. (If you don’t have a mortar and pestle, you can use a small bowl and the bottom handle of a kitchen knife.) Set aside.

In a large stockpot, add lentils, stock or water, tomatoes and salt. Bring to a boil and lower to simmer until lentils are soft and cooked, about 20 minutes.

In a small saucepan, heat oil/butter/ghee. Add chopped onion, garlic, jalapeno and ginger. Fry until fragrant and the onions are translucent. Add curry powder and bring heat to low until mixture forms a thick paste. Remove from heat. Set aside.

Once lentils are cooked, add onion/spice mixture to stockpot. Mix well. Season with salt and pepper. Add juice of lemon.

Ladle into bowls and garnish with cilantro and more red pepper flakes.