Soak two cups of red lentils, rinse them until foamy water runs clear. 1 tsp of coconut oil One small yellow onion Two garlic cloves A pinky nub of ginger & a nub of fresh turmeric root diced fine. Sauté in a heavy cast iron dutch oven until the onion is almost transparent. Add the Lentils and Three cups of water and cook the beans until liquid is almost gone and Stir in 1 can of coconut milk 1Tbsp of gram masala spice Season with salt, pepper, and parsley leaf. I put the Dahl over rice and topped it with sautéed leek, squash, yellow peppers, and shrimp.
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