Method
1. In a large pot bring the lentils, onion and water to a boil, then reduce to a simmer.
2. While lentils come to boil, in a separate pan, heat the mustard seed & cumin seed, and garlic until the garlic is cooked but not brown.
3. Add the spice mix and oil into the lentil pot along with the diced tomatoes.
4. Simmer 30 minutes.
5. Add the okra and green chile and let simmer for an additional 10 minutes.
6. Season with tamari and liquid aminos to taste and serve with baby spinach and day-old quinoa.
