Boil the red lentils in water with salt and turmeric in a dutch oven. Add carrots and beans. Keep an eye on them to make sure they're boiled, but not overcooked. Add the peas. For the seasoning or "tadka," heat one tablespoon of avocado oil in a smaller pot or wok over medium heat. Add the bay leaf and cumin seeds, let they turn golden. Add onions, garlic, ginger, and one teaspoon salt, and cook until the onions are translucent. Add diced tomatoes. Stir in half of the chopped scallions, reserving the rest to use as garnish. Add this to the boiled lentils and stir the mixture. Let cook for 4-5 minutes. Sprinkle with cilantro and scallions and typically served with rice and aloo gobi. (Recipe #563)
