1 Tbsp coconut oil 1 tsp ground turmeric 1 tsp yellow mustard seeds ½ tsp salt ½ tsp pepper 1 onion, chopped 2 garlic cloves, chopped 2 cups yellow lentils 1 green chile, sliced 4 cups vegetable broth
Heat the coconut oil in a heavy-bottomed, large soup pot set over medium heat. Add the turmeric, salt, pepper, and mustard seeds and cook, stirring, for 1 or 2 minutes, until the mustard seeds begin to pop.
Add the onion and cook, stirring, until the onion is soft and translucent, about 5 minutes.
Add the chile and garlic and cook, stirring, until softened, about 3 minutes.
Add the lentils and vegetable broth and bring to a simmer. Reduce heat and simmer, for until the lentils are very tender, about 45 minutes. Add more water if needed to keep the soup liquid and keep the lentils from sticking to the bottom of the pot.
Just before serving, stir in the coconut milk.
Serve hot, garnished with garam masala, red pepper flakes, and sliced jalapenos.