Mild Lentil Dal

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Ingredients

•   2 1/2 cups red lentils
•  1 Tbsp apple cider vinegar
•  1 white onion
•  2 red onions
•  1 garlic clove
•  2 large tomatoes
•  1 3/4 cups tomato puree
•  1 cup coconut milk
•  2 1/4 cups of broth (or filtered water)
•  1 Tbsp of coconut oil
•  handful of fresh coriander or parsley

Spices

•  1 tsp of turmeric
•  1 tsp of cumin seeds
•  1 tsp of ground coriander
•  2 tsp garam masala
•  1/4 tsp ground cinnamon
•  pinch of crushed black pepper
•  pinch of curry
•  unrefined sea ​​salt

Instructions 

1. Soak the lentils for 10  hours in filtered water with a tablespoon of apple cider vinegar. Then rinse the lentils thoroughly. I always strain the lentils through a colander, pour clean water into it, mix the lentils and strain again. I repeat that until there is clear water after mixing the lentils.
2. Fry the finely chopped white and red onions in a pan until golden. Then add the spices and fry for another minute.
3. Add the lentils to the onion and pour over the broth. After a while, add the tomato puree, finely chopped tomatoes, pressed garlic, coconut milk and mix all together. Cook for approximately 15 minutes until the lentils have smooth mush-like consistency.
4. Finally, mix the finely chopped coriander or parsley, and season with salt. Serve sprinkled with a handful of fresh coriander or parsley, and possibly chili.

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