Ingredients

• ½ cup yellow mung dahl beans, uncooked
• 1½ cups water (or homemade sodium-free vegetable broth)
• 15 oz can tomatoes, crushed
• 1 tsp cumin seeds (or ½ tsp powdered)
• 1 tsp oregano, dried
• 1 tsp garlic, minced
• ¼ cup onion, diced
• ½ tsp paprika
• 1 pinch cayenne
• ¼ cup guacamole
• ½ cup cilantro, freshly chopped (optional)
• 1 splash lime (optional)

Instructions

1. In a medium saucepan, sauté the onion and garlic in 2 tsp ghee until tender.
2. Add mung beans, tomatoes, and water with spices. Bring to a boil. Cover. Reduce heat to low. Simmer 15–30 minutes, or until lentils are tender.
3. Garnish with cilantro, lime, and guacamole, or pour over the Mexican Squash Mash.

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