My Go-To Turmeric Ginger Dahl 

Turmeric has been getting a lot of press these days. is know as the "Spice of Life" and has incredible anti-inflammatory properties. I'm including Turmeric in my daily dose of bone broth with a little cracked pepper because pepper helps the turmeric to activate and be more easily absorbed in your body.

It offers numerous health benefits as a powerful antioxidant, anti-inflammatory, antiseptic, anti-fungal, anti-bacterial agent. AND it's so easy to add a sprinkle to your meal.

I'll add some into a marinade, salad dressing, eggs salad, chicken salad, soup broth, warm tea ... the list goes on! 

Here is a recipe that's a classic in my house that's easy, cheap and full of great nutritional benefits.

My Go-To Turmeric Ginger Dahl 


  • 4 cups of stock (or bone broth!)
  • 1 cup red lentils
  • 1 tsp. turmeric
  • 1 knob of ginger grated
  • 1 tsp. cumin
  • 1 tsp. black/brown mustard seed 
  • ½ onion finely chopped
  • 1 tsp. dried chili peppers
  • 2 cloves freshly chopped garlic
  • 1 tomato chopped
  • cilantro to taste
  • 2 tsp. sea salt or pink Himalayan salt
  • black pepper to taste


Combine liquid with lentils along with turmeric, ginger, salt and pepper
Bring to a boil and then lower temperature to a simmer
In a separate pot fry onions, cumin, mustard seed, chilis and garlic. Cook until the onions become caramelized. Add chopped tomato and cook until soft.
Add the spice mixture to the pot of lentils.
Keep on cooking until it comes to a thick base, stirring occasionally to make sure it doesn't stick on the bottom of the pan.

Serve over brown rice, quinoa, millet or your grain of choice and sprinkle with cilantro to taste.
Cooking time is approximately one hour.