Indian style lentil curry

Ingredients for 2 servings:

• 1 tbsp, leveled curry powder
• 1 tsp, heaped garlic powder, if necessary replace with fresh garlic
• 1 tsp, heaped ginger powder
• 2 cup(s) lentils, red or green
• 1 onion(s) or spring onions

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan, vegetarian, gluten-free

Prepare the lentils according to the package instructions. (I added my lentils to the already cooking curry, and this worked wonderfully.) Heat a very small amount of oil in a saucepan over medium heat. Mix the curry powder, ginger powder, and garlic powder with the oil and lightly toast. Then add the onion (if using spring onions, don’t toast them for too long) and toast until translucent. Add about four cups of water and bring to a gentle simmer. Add the lentils and let them infuse, then simmer over low heat for about 20 minutes. (At this point, the uncooked lentils can also be added and cooked along with the curry, but this will change the cooking time.) Other ingredients can be added to the basic recipe, making this a great way to use up leftovers. For example, I added some peeled tomatoes and cooked a few leaves of fresh spinach.