1    Onion, diced

      1    2 cloves garlic, minced

      1 t  Ground turmeric

  1 1/2 t  Ground cumin

      1 t  Ginger root, finely grated

    1/4 t  Ground cardamom

------------------------------------ADD------------------------------------
      1 c  Dried lentils or split peas

           (if using split peas soak
           Overnight)
      3 c  Hot water

      1 t  Salt

  Saute in water or broth the onion, garlic and spices. Add the lentils, hot
  water and salt. Bring to a boil.  Reduce heat, cover, and simmer until
  lentils are tender, about 45 minutes. Remove cover and simmer over very low
  heat, stirring frequently, about 20 more minutes, until lentils are mushy
  and thick, about the consistency of refried beans. Garnish with onions,
  thinly sliced and browned, or a squeeze of lemon. Serve with rice.
  From Extending the Table...A World Community Cookbook by Joetta Handrich
  Schlabach pg156.
  Posted by Jessica Shawl  to the Fatfree Digest
  [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted
  by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV. H "Fry" in water or broth
  until golden brown: