Prep and cook time:  45 minutes      Serves  10

3-4    cups dried red lentils (can find in bulk section)
3        tablespoons avocado oil or ghee (clarified butter)
1        yellow onion, ¼-inch slices
1        shallot, minced
1        1-inch piece of ginger root, peeled and minced
3        cloves garlic, minced
1        teaspoon organic turmeric
1        teaspoon organic cumin
1        teaspoon Ceylon cinnamon
2-3     teaspoons sea salt
1        24-ounce container of bone broth or chicken stock
5        cups filtered water
2        fresh lemons, juiced

In a stock pot, heat avocado oil or ghee; add onions and sauté until translucent. Add shallots, ginger, and garlic and sauté for about a minute, or until the garlic becomes slightly golden. Add all dried spices, combine, and lightly sauté for 1 more minute. Finally, add bone broth, water, lentils, and sea salt. Bring to boil, then reduce heat to simmer with lid slightly ajar. Cook on low for about 20-25 minutes or until all lentils are a gentle orange color. Add lemon juice during the last few minutes of cooking. Taste and add more sea salt if needed.