Indian-Style Lentils

Heat a T of oil in a saucepan.  Add a chopped onion and cook until it begins to soften.  Sprinkle with 1 tsp of curry, cumin and coriander, a 1/2 tsp of salt and a sprinkle of pepper. Add a couple nickel-size slices of fresh ginger and squish in 2 cloves of garlic. Add 1 1/2 cups of lentils, 2 c of chicken stock and 2 c water. 

Bring to a boil while you scrub up a couple carrots (if organic, or peel if not organic).  Slice them in.  Let everything simmer with the lid off-center for 30-40 minutes until the lentils are soft.  Feel free to add any other veggies you like.  I added a handful of chopped up cilantro at the end.  Let it cool a bit and it’ll thicken.  Serve over brown rice.  Makes 4-6 servings. 

I’m not one of those folks who can eat the same thing for multiple meals, especially when I’m detoxing, it just depresses me.  So I enjoyed the lentils a couple of times and threw the rest in the freezer for later in the detox.  Another thing I want to try is to water the lentils down some, throw half in the blender and mix it back together for lentil soup.