Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Water |
| 2 cups | Lentils |
| 1 \N | Tomato; peeled and diced |
| \N \N | Oil |
| 1 small | Onion; diced |
| 1 teaspoon | Each: cumin; coriander, turmeric; ginger, and cardamom (all powders; not whole seeds) |
| ½ teaspoon | Hot cayenne; more or less, depending on how hot you like it |
Someone asked for lentil recipes? This is, I think, a South African recipe, vegetarian and very spicy: Boil enough water to cover 2 cups of lentils. Cook lentils till soft, drain and mash w/ a fork. Peel and dice 1 tomato, fry in a bit of oil w/ 1 small diced onion. Add to the frying onion/tomato 1 teaspoon each of: cumin, coriander, turmeric, ginger, and cardamom (all powders, btw, not whole seeds) and up to ½ teaspoon hot cayenne, depending on how hot you like it. Stir and fry for a minute before adding the lentils. Mix together well while cooking for another 3-5 minutes.
FREED@...
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