Here is my Red Lentil Daal Recipe

Saute one onion,  6 cloves of garlic , and 1 tbs of grated ginger in coconut oil or ghee until translucent. You want to use enough oil to thoroughly fry the veggies, about 2 big tbs of oil. After the veggies are done add your desired spices and toast in the oil until fragrant. I like cumin, coriander, cardomam, cinnamon, tumeric, and paprika. Once spices are fragrant add 1 jar of diced tomatoes and deglaze the pan. Once pan is deglazed put in 1 can of coconut cream. Stir the cream into the curry and add your lentils. Cover the lentils about an 1 inch from the surface with veggie stock or water.

Bring to a simmer, cover pot with lid, then lower the flame and slowly cook the lentils until they are done. Season with salt and fresh coriander and serve. 

You may include carrots, sweet potato, and or butternut squash. You can sautee them in with the onions and garlic.