Debs Best Recipes  

Hearty and spicy! For best flavor simmer on very low heat all day in a slow cooker.

• 1 c dry lentils, brown, green or red
• ½ onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 carrot, sliced
• other chopped veggies such as peas, green beans, squash, mushrooms
• 1 can tomato paste
• 1 T beef boullion or 2 beef sausages or 1/2 lb. ground beef
• olive oil
• 1 t fresh grated ginger
• 1 t garam masala
• ¼ t cayenne pepper
• 1 t ground cardamon
• 1 t cumin
• salt & pepper to taste

Rinse lentils. Put into cooking pot along with 2 cups water. Bring to a boil and simmer until tender but not mushy (half to one hour depending on the type of lentils used).

Meanwhile, saute meat (if using). Remove from pan. Add onion, celery, garlic, ginger and all other vegetables. Saute until onion is wilted.

Add 4-5 cups of water and the lentils to the vegetables. Bring to a boil. Add tomato paste, beef or boullion. Add spices and simmer on very low heat for at least 2 hours.