Name: Curried Lentils with Coriander
Ingredients: 2 cups green lentils; 2 tbsp vegetable oil; 2 medium onions, chopped; 1 tsp each ginger coriander, cumin and tumeric; 1 tsp minced garlic; ½ tsp salt; 3 whole cardamon; 1 3-inch stick cinammon or 1/2 tsp ground cinnamon; ¼ tsp hot pepper flakes; 1 cup chopped tomatoes, fresh or canned; ⅓ cup chopped green onions (include the tops); ¼ cup chopped fresh coriander

Yields: 8 servings, ½ cup each.

2 cups green lentils

2 tbsp vegetable oil

2 medium onions, chopped

1 tsp each ginger coriander, cumin and tumeric

1 tsp minced garlic

½ tsp salt

3 whole cardamon

1 3-inch stick cinammon or 1/2 tsp ground cinnamon

¼ tsp hot pepper flakes

1 cup chopped tomatoes, fresh or canned

⅓ cup chopped green onions (include the tops)

¼ cup chopped fresh coriander

Wash lentils in cold water, drain. In saucepan, bring 6 cups (1.5 l) water and lentils to boil; reduce heat, cover and simmer for 20 to 30 minutes or until tender; drain.

Meanwhile, in large saucepan over medium heat, combine oil, onions, ginger, coriander, cumin, turmeric, garlic, salt, cardamom, cinnamon and hot pepper flakes; cook for 10 minutes or until onion has softened, stirring frequently.

Add tomatoes and drained lentils; simmer over low heat for 3 minutes. Discard cloves, cardamom and cinnamon stick. Stir in green onions and coriander. Serve hot.

Source: Anne Lindsay’s Lighthearted Everyday Cooking (1991), Heart and Stroke Foundation of Canada

Ingredients