1 cup crushed lentils (or red/split lentils)
1 onion, chopped
2 cloves minced garlic
4 cups water or vegetable broth
2 tablespoons vegetable oil or ghee (clarified butter)
˝ teaspoon turmeric
˝ teaspoon cumin
Salt to taste
Lemon juice for serving

1 cup crushed lentils (or red/split lentils) 1 onion, chopped 2 cloves minced garlic 4 cup s water or vegetable broth 2 tablespoons vegetable oil or ghee (clarified butter)

Wash the crushed lentils well and soak them for 10 minutes, then drain them.
In a pot on the stove, heat a little oil, add the chopped onion, and sauté until it softens and turns a golden color.
Add the minced garlic and sauté briefly until its aroma is released.
Add the crushed lentils and stir them with the onion.
Add the water or vegetable broth (about 4 cups) and allow the mixture to come to a boil.
Reduce the heat and allow it to cook until the lentils are tender and the consistency thickens.
Add the salt, cumin, and turmeric, and stir well.
Serve hot with a sprinkle of cumin and a squeeze of lemon juice, as desired.