1 cup lentils
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon coconut oil
2 tablespoons mustard seed
1-1/2 teaspoon nigella seed
1 tomato, chopped
2 serrano peppers, thinly sliced
salt, and white pepper, to taste
1/4 cup cilantro, chopped
Allow to lentils to soak then cook them in water. Remove most of the liquid, puree half the lentils, and set aside.
Cook onion and garlic in the oil. Add nigella seed, mustard seed, and peppers. Stir in tomatoes and cook until tomatoes are no longer firm.
Add the spice mixture to the lentils. Bring to a simmer. Season with salt. Remove from heat and add the cilantro.
Allow to cool five minutes before serving.
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