Soak @red lentils{5%cups} overnight.

Sweat @onion{2%medium} and minced @garlic{3%cloves} in @coconut oil{3%tbsp} and add @black mustard seeds{1%tbsp}, @fenugreek{1@tsp}, @turmeric{1%tbsp}, @cumin seed{1%tsp}, and @coriander seed{1%tbsp}.

Add strained and rinsed lentils, @tomato paste{2%tbsp} and @chicken stock{} to cover. Simmer for an hour.

Add @lemon juice{1%lemon} and season with @salt and @pepper to taste.