– 2 tablespoons coconut oil – 2 teaspoons brown mustard seeds – 2 teaspoons fennel seeds – 2 teaspoons cumin seeds – 2 teaspoons fenugreek seeds – 2 teaspoons turmeric – 2 teaspoons ground ginger – 1 teaspoon ground coriander – 1/2 teaspoon ground cumin – 1 teaspoon sea salt – 1 teaspoon black pepper – 1 tablespoon chopped garlic (about 2 - 3 cloves) – 1/2 cup chopped onion (or shallot) – 2 cups split mung bean dahl (or golden lentils) – 1 cup white basmati rice – 3 - 5 cups chopped vegetables* – 4 cups vegetable broth – 4 cups water – 2 bay leaves – Cilantro & coconut yogurt
Heat the oil in a large stockpot or dutch oven. Once melted, add the spices.
Cook the spices in the oil until they start to become quite aromatic, about 2 - 3 minutes.
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