1/4 tsp dried turmeric (or more, it's damn good for you)
pinch of chili flakes
2 cloves garlic, minced
1 two-inch piece of ginger, peeled and minced
1 cup red lentils
1/2 cup chick peas
3 1/2 cups filtered water
5 oz. coconut milk
1 15 oz can diced tomatoes in juice (I prefer the organic fire-roasted)
Cilantro, chopped for garnish
Warm rice, quinoa, millet, farro, whatever grain floats your boat
In a large pot over medium heat, melt the coconut oil and saute the ground coriander, cumin, mustard seeds, garam masala and chili flakes. Stir until the mustard seeds start to pop. Pop!
Add the onions, garlic, ginger and turmeric and saute another five minutes until tender. Add the lentils and water and bring to a boil. Simmer and stir occaisonally until the mixture is creamy and soupy, about fifteen minutes.
Add the chick peas and swirl to combine. Add the tomatoes and coconut milk and heat through. Season with salt.
Garnish with the chopped cilantro and serve over rice.