Stew:
1 teaspoon extra-virgin coconut oil
1 cup finely chopped red onion
¾ cup finely chopped celery
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups water
28 oz canned diced tomatoes
1 cup red lentils, rinsed and drained
2 gluten-free, yeast-free vegetable bouillon cubes
Sea salt, to taste

Masala:
1 tablespoon cumin seeds
Two 2″ segments of cinnamon bark
3-5 whole dried chilies
2 teaspoons ground turmeric
Pinch saffron

Add-ins:
3 tablespoon chopped fresh cilantro
Juice from ½ lime