Garlic Lentils

The vegetarian cuisine is advanced in India, and
their diet is well-balanced. When this Indian dish
is served with brown rice, it forms a complete
protein.

Serves: 6
Total Time: 1 hour 30 minutes

    GARLIC cloves 6
    Medium ONIONS 3
    Vegetable oil 3/8 cup/ 90 ml
    1 1/2 teaspoons CUMIN seeds
    13 ounces Brown LENTILS
    1 1/2 quarts Water
    1 1/2 teaspoons Salt
    3/8 teaspoon Chili powder up to
    Fresh CORIANDER

Finely mince the garlic cloves. Dice the onions.
Heat the oil in a heavy saucepan and add the cumin seeds. Sizzle
for 1 minute. Add garlic to the saucepan and continue
to cook, stirring constantly, until the garlic begins to brown. Add 
onions to the saucepan. Cook, stirring until soft but not
brown. Add the lentils and water to the saucepan and bring to a
boil. Cover the saucepan and cook over low heat for approximately
1 hour, until the lentils are very soft.

Add the salt and chili powder, sparingly, to taste. Chop the
coriander and sprinkle it over the lentil mixture.

Serve hot with lemon juice, if desired, as this will give the dish
added zest.