Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the onion in half and peel off the outer skin. Place the flat side down on a cutting board and slice the knife horizontally from the top to the root, keeping the root intact. Then slice down vertically, still keeping the root intact. Finally, slice across the onion to form a fine dice.

Using the side of a spoon, peel the skin off of the ginger, then use the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to mince.

Peel the skin off the garlic and mince using the rasp.

Open the can of coconut milk.

Cut the lime in half and squeeze out the juice.

Measure out the lentils, grapeseed oil, mustard seeds, turmeric, cumin, curry powder, red pepper flakes, and vegetable stock.

Place the lentils in a bowl and cover with water, allow to soak for 10 minutes.

Place the pot on medium heat, add the oil, and when the oil is hot, add the mustard seeds and red pepper flakes. Cook until fragrant, about 2 minutes.

Add the turmeric, cumin, and bay leaf, stir and allow to cook for 1 more minute.

Add the garlic, ginger, and onion. Stir to coat the onion in the spices.

Drain the lentils, and add to the pot with the coconut milk, lime juice, and vegetable stock. Stir, put the lid on and cook for 15 minutes.

Take the lid off the pot and cook for another 10 minutes, until the lentils are tender and the liquid has evaporated.

Serve with naan or rice.