2 cups red lentils, rinsed well
3 cups water
4 cups vegetable stock
1 tablespoon turmeric
3 tablespoons coconut oil
2-4 teaspoons teaspoons sea salt
1 large onion, diced
1 tablespoon ground cumin
1 ½ teaspoons yellow mustard seeds or ground yellow mustard
1 cup chopped fresh cilantro
Juice of two lemons, or more to taste
Cooked brown rice (optional)
Coconut milk (full fat) to drizzle
Put the lentils in a pot with 7 cups water, the turmeric, 1 tablespoon of the coconut oil, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart - twenty minutes or so. Add more water IF you like the soup a thinner consistency, then taste and add more salt if needed. Keep the soup warm/hot.
While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining coconut oil along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, and then add the juice of the lemons, one lemon at a time - until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed.
Drizzle with coconut milk.
Adapted from Katy Johnson