Red Lentil Dhal

2 Lg. Onions, Diced cone #2

3 Tb.s cumin seeds

3 -5 Tbs coconut oil

3 Cloves Garlic, diced small

1 inch piece fresh ginger, grated fine cone #1

2 sweet potatoes or Yams (or 1 of each, my favorite) Diced small cone #3

6 Tomatoes, Diced (or 1 16oz can diced, stewed tomatoes)

6 cups water

2 cups Dried Red Lentils

1 tsp. Salt

1 Bunch Fresh Cilantro, chopped

3 Thin Slices of Lemon with peel

1 Tb. Bragggs liquid amino acids (health food store) or Tamari

1 Tb. Turmeric

1/2 teas. Curry Powder

1 pinch Cayenne Pepper (or to taste

Salt to taste

Rice for serving

Directions

Sauté onions and cumin seeds in oil  for 5-8 minutes over medium high heat. Add garlic, ginger and sweet potatoes and sauté a few minutes more. Add tomatoes and continue to cook while stirring often for about 10-15 minutes. Add 4 cups water and simmer over medium heat until sweet potatoes are tender. While onion mixture is cooking, rinse red lentils well (put them in a large pot, cover with plenty of water, stir with hands and drain. Repeat several times until water is pretty clear.) Add  water and salt to lentils and boil over medium heat with pot covered until lentils are tender and dissolving in the water. Stir onion mixture, lemon slices and 1/2 of the cilantro into lentils and simmer over very low heat for at least 30 minutes (the longer the better.) stirring occasionally. If Dhal is too thick to cook without burning on the bottom, add some water or broth. Add spices, Braggs and salt to taste. Serve topped with fresh chopped cilantro. Great over rice! KAI BRAVO