Coconut Lentil Dal

Rinse red lentils under cold water until water runs clear.

Heat coconut oil in a large pot. Sauté diced onion, garlic, and ginger for 4 minutes.

Add cumin, turmeric, curry powder, and garam masala. Toast spices for 1 minute.

Add lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil.

Reduce heat and simmer for 25-30 minutes, stirring occasionally, until lentils are creamy.

Season with salt and lemon juice. Serve over basmati rice with naan bread.