Melt coconut oil or butter in a medium size pot. Add onion, garlic and spices and sauté gently for 5 minutes.
Add soaked lentils, bay leaf and water. Bring to a gentle boil and remove any foam from the surface.
Turn down the temperature to simmer.
Prepare vegetables and add “hearty” veggies (potatoes, carrots, etc.) to the pot. Add “soft” veggies (the greens) 5 minutes before serving.
Continue to simmer for about 30-45 min.
When lentils are very soft (like a puree) and veggies are cooked, add salt to taste.
Serve over brown rice, quinoa or cooked millet, or eat as a soup, or with whole grain bread.
Be creative: use whatever is in your fridge (chunks of zucchini, carrots, sweet potato, greens, mushrooms, cauliflower, potatoes, peas, eggplant)