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.