Indian Dahl

In a large bowl rinse the Red Lentils (1 1/3 cups) until the water runs clear.

Then, cover the lentil with filtered water, add the Kombu (4 pieces) and let the lentils soak for 2-3 hours (or even overnight). The Kombu seaweed helps to soften beans, making them more digestible and less gassy.

Drain the beans from the soaking water, transfer them to a large pot, cover with water, and add Salt (1 Tbsp) . Bring to a boil and let simmer for about 30 minutes.

In a large pot heat up Coconut Oil (2 Tbsp) , once melted add the Curry Powder (1 1/2 Tbsp) , Fennel Seeds (1 tsp) , Ground Black Pepper (to taste) , and Ground Ginger (1/4 tsp) . Toast the spices for a few minutes.

Add the Onion (1) , Carrot (1) , and Celery (2) . Cook on low for 5 minutes.

Add the lentils back to the pot, and add Water (1 1/2 cups) and the Bay Leaves (4) . Bring to a simmer and let cook for 20 minutes. The lentils will start to break making the soup quite creamy.

Stir in the Full-Fat Coconut Milk (1/2 can) , and cook for 5 more minutes. Adjust with salt if needed.