Name: Spicy Lentils
Ingredients: 2 c Orange lentils; 1 ts Salt; 1/4 c Vegetable oil; 1 lg Onion, chopped; 1 Piece (1") fresh ginger, grated; 2 Cloves garlic, crushed; 1 ts Ground coriander seed; 1 ts Turmeric; 1 ts Cumin seeds, crushed; 1 ts Cardamom seeds, crushed; 1/2 ts Cayenne pepper; 1/4 c Canned tomatoes, or fresh ones, peeled

It’s silly when you put it in perspective. We think about missing a meal or two for the sake of becoming more like Jesus and we get anxious. And yet we willingly miss meals sometimes while shopping, working, recreating, or otherwise occupied. Whenever we believe another activity is at that moment more important, we will go without food fearlessly and without complaint. We need to learn that there are times when it can be not only more important, but much more rewarding to feast on God than food (Matthew 4:4). We should not fear the blessings of fasting.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains			1	Servings

INGREDIENTS

2	c	Orange lentils
1	ts	Salt
1/4	c	Vegetable oil
1	lg	Onion, chopped
1		Piece (1") fresh ginger, grated
2		Cloves garlic, crushed
1	ts	Ground coriander seed
1	ts	Turmeric
1	ts	Cumin seeds, crushed
1	ts	Cardamom seeds, crushed
1/2	ts	Cayenne pepper
1/4	c	Canned tomatoes, or fresh ones, peeled

INSTRUCTIONS

Dissolve salt in enough boiling water to cover lentils. Add lentils and
cook until tender. Drain and mash with potato masher. Heat oil in a skillet
and fry oinions and garlic until onions are golden. Add remaining
ingredients and simmer for a few minutes. Stir in lentils and heat until
thick. Serve hot.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .

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