Creamy Red Lentil Dhal with Naan Bread

Heat the coconut oil in a large pan or pot. Sauté the finely diced shallots and thinly sliced garlic until golden brown.

Add all spices (chili, cumin, black cumin, ginger, turmeric, and curry) and toast briefly until they release their full aroma.

Rinse the red lentils thoroughly, add them to the pot, and pour in the vegetable broth. Simmer over low heat until the liquid is almost completely absorbed.