Total time 10-15 minutes
1 onion chopped finely
1 lemon zested and juiced (more if you really like lemons)
2 large cloves minced garlic
1/2 tsp turmeric
3 veggie stock cubes dissolved in 3 cups of hot water
1/2 average sized ginger root (or as much as you fancy)
1/2 cup yellow dahl
1 small can of coconut cream
favorite spices (some that worked for us was cardamon, nigella, and cumin)
Fry onion, garlic, cumin, ginger, lemon zest, and spices until onions are translucent.
Remember to keep stirring.
Pour in the stock, coconut cream, lentils, and gently simmer until lentils are soft.
Serve with fresh herbs and bread.