My youngest son Chih is in town for a quick visit to take the bar exam. This dish is in honor of Chih and his love of Indian food. It’s quick and easy and packed with love and goodness for your gut!
One yellow onion chopped
1 inch of ginger grated
1 Roma tomato chopped
1 small red chili diced
1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
1 tsp cumin
1/4 cup chopped cilantro
1/2 tsp each of cinnamon and turmeric
1 clove chopped garlic
Sauté the above ingredients in 1 T coconut oil. Add a pinch of himalayan pink salt. Listen for the pop of the mustard seeds. Add
1/3 c red lentils
1/2 c CoCoFir
1 cup veggie broth
Simmer for 20 minutes just until the lentils begin to get tender.
Dry fry a block of sliced tempeh until golden.
Serve the slices of tempeh on top of the lentils with dollops of CoCoFir, baby spinach and chopped cilantro and slices of fresh lemon. Happy eating !!!!