SPICY LENTIL SOUP Place 1½ cups red lentils, 4 cups vegetable stock, 2 diced tomatoes, 1 tsp Celtic Salt in a pot. Heat 1 tbsp coconut oil, add 1 tsp mustard, 1 tsp cumin seeds. Fry for 10 seconds. Reduce the heat, and add 2 green chilies, 2 tsp chopped garlic and ginger. Fry for 20 seconds. Add ½ cup chopped onion and fry. Add some turmeric, chile powder, coriander, cinnamon.Combine all ingredients and bring it to a boil. Cover & simmer for 20 minutes. Serve with fresh chopped cilantro.