Because it has been hot lately we have not eaten this lentil dish in ages. The weather has been pleasant the last few days so I thought it would not seem overly heavy and since it cooks quickly the kitchen would not get too hot.

Basically you just start with some coriander seeds in a little oil and when they smell fragrant add in minced onion, ginger, and garlic. I use my mini-prep food processor which does a great job with the mincing. When the onions are soft stir in turmeric, cumin, and a dash of cayenne. After a minute add the vegetable stock or chicken stock and lentils.

Red lentils are quick cooking so the dish is ready in about 15 minutes. We serve ours with kale in the bottom of the bowl, then rice or in my case a rice and riced cauliflower mix, and then the lentils. Garnish with a squeeze of lemon and if you like a squirt of sriracha and some sprigs of cilantro.