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Image by Andrey Bond


1 cup of French lentils (soaked overnight)

4 cups of water

1-2 Tbsp. ghee

½ tsp. coriander seed

½ tsp. fennel seed

½ tsp. cumin seed

½ inch fresh ginger, chopped

½ cup chopped sweet onion, spring onion or leeks (omit or reduce for Pitta)

½ to 1 tsp. turmeric powder (or ½ inch of chopped, fresh turmeric)

pinch of asafetida (omit for Pitta) 

1 tsp. maple syrup

1 tsp. prepared mustard

salt and pepper to taste

After soaking the lentils overnight, drain and add 4 cups of fresh water for cooking. 

Add turmeric, asafetida and salt.

Bring to a boil, turn down the heat to simmer for about 1 hour, or until the lentils are soft. 

In a separate skillet, heat ghee over low-medium heat.

Add the cumin, coriander, fennel seeds and black pepper, sauteing until brown and aromatic.

Add the ginger, cooking until golden.

Add the onions and saute until they are transparent. 

Add this mixture along with the maple syrup and prepared mustard to the cooking lentils. 

Stir, and let simmer for 5-10 minutes to allow the flavors to combine.

Enjoy with steamed or sautéed veggies and white basmati rice.


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