Glowing Lentils

​

• 1 1/2 tablespoons extra-virgin olive oil or Avocado oil
• 2 cups diced onion (1 medium/large)
• 2 large garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 12 cups of diced tomatoes, with juice so save it!
• 2 cups of full-fat ORGANIC coconut milk
• 3/4 cup  uncooked split lentils of choice, rinsed and drained
• 3 1/2 cups bone broth or broth of choice
• 1/2 teaspoon pink salt, or to taste
• Freshly ground black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste (for a kick of heat!) (it's optional but I don't think its complete without a little kick)
• 2 cups of raw spinach 
• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot (or crock pot), add the oil, onion, and garlic. Add a pinch of salt, stir, and saute over medium heat for 4 to 5 minutes until the onion is translucent 
2. Add your spices to the Saute; turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 2 - 3 minutes being careful not to burn the spices.
3. Add 2 cups of diced tomatoes, coconut milk, split lentils of choice, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. 
4. Increase heat to high and bring to a low boil and reduce the heat to medium-high, simmer, uncovered, for about 25 ~ 30 minutes or until the lentils are fluffy and tender. Although like I stated a slow cooker is the best way to do this and set it for at least 6 hours. Advanced Chefs may want to use a pressure cooker but that is way to brave for me. 
5. Once the cooking process is over, turn off the heat and stir in the spinach until wilted. Add the lime juice to taste and add more salt and pepper, if desired.