Prep and cook time: 45 minutes Serves 10
3-4 cups dried red lentils (can find in bulk section)
3 tablespoons avocado oil or ghee (clarified butter)
1 yellow onion, ¼-inch slices
1 shallot, minced
1 1-inch piece of ginger root, peeled and minced
3 cloves garlic, minced
1 teaspoon organic turmeric
1 teaspoon organic cumin
1 teaspoon Ceylon cinnamon
2-3 teaspoons sea salt
1 24-ounce container of bone broth or chicken stock
5 cups filtered water
2 fresh lemons, juiced
In a stock pot, heat avocado oil or ghee; add onions and sauté until translucent. Add shallots, ginger, and garlic and sauté for about a minute, or until the garlic becomes slightly golden. Add all dried spices, combine, and lightly sauté for 1 more minute. Finally, add bone broth, water, lentils, and sea salt. Bring to boil, then reduce heat to simmer with lid slightly ajar. Cook on low for about 20-25 minutes or until all lentils are a gentle orange color. Add lemon juice during the last few minutes of cooking. Taste and add more sea salt if needed.
