1. Rinse lentils & drain. 2. Combine the lentils with veggie stock in a medium-sized pot over med-hi heat on the stovetop. 3. Bring to a boil, then lower heat to a simmer and cook for 20 minutes, stirring occasionally. 4. While the lentils are cooking, sauté the onion in oil or ghee until lightly browned. 5. Add the garlic, ginger and Madras Curry Spice to the pan and continue to cook 2 minutes. 6. Add the sautéed veggies to the pot of lentils along with the tomatoes and lemon juice. Garnish with fresh cilantro Helpful hint: Ghee is clarified butter and can be found in most Middle Eastern markets.
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