2 T olive oil
1 small onion finely chopped (about 1.5 cups)
1 T mustard seeds
2 t ground turmeric
1 T ground cumin
1 t red pepper flakes
1 c red lentils
1 cup full fat coconut milk
2 c water
2 c cilantro, chopped
1 T lemon juice
1 T kosher salt, or to taste
Basmati Rice, for serving (or cauliflower rice)
Add olive oil to a medium saucepan on medium high heat.
Add the onion and cook until translucent, about 7 minutes. Add mustard seeds, ground turmeric, ground cumin, and red pepper flakes, and cook until fragrant, 1-2 minutes.
Add the red lentils and stir until they’re fully coated in the spiced oil mixture. Add water and coconut milk, and bring to a boil. Simmer for 25-30 minutes, until the lentils have broken apart and have formed a mash.
Remove from heat. Add chopped cilantro, lemon juice, and salt. Serve over rice or cauliflower rice. Enjoy!