The red lentils cook in a vegetable broth or water with sautéed ginger, onion, and garlic, plus turmeric, cumin, cayenne, and salt for about 20 minutes. It should be kind of soupy and the lentils will break down somewhat. I use a packaged pre-washed chopped kale as a base. Then I make a layer of 1/3 pre-cooked white rice and 2/3 cauliflower rice which I have mixed together and heated in the microwave. The lentils go on top with a squeeze of lemon and a green onion garnish. I sometimes use a bit of sriracha for extra spiciness.