2 cups of dry green lentils, rinsed well
1 tablespoon Apple cider vinegar (with mother)
1 can of organic coconut milk
2 cups bone broth
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric powder
1 teaspoon Gara Masala
2 garlic cloves, minced (chopped finely)
1 onion, finely diced
1 teaspoon chilli flakes
1 lime
Sea Salt and pepper to taste
1 tablespoon coconut oil
1 cup spinach
Fresh Coriander
Soak lentils for 3 hours or overnight (ideal) in enough water to completely cover them add one tablespoon of apple cider vinegar. Rinse thoroughly until the water is clear. Heat a large saucepan, add coconut oil, garlic, and onion, and cook until the onion is translucent. Add spices, stirring until fragrant, then add other ingredients. Simmer Dahl until lentils are soft and the liquid is thickened. Add spinach and season with sea salt and pepper.
Serve with lemon wedge and fresh coriander.