2 cups (500ml) green lentils
2 Tbsp (25 ml) vegetable oil
2 medium onions, chopped
1 tsp (5 ml) each, ginger, coriander, cumin and turmeric
1 tsp (5ml) minced garlic
½ tsp (2.5 ml) salt
3 whole cardamom
1 3-inch (8 cm) stick cinnamon or ½ tsp (2.5 ml) ground
¼ tsp (1ml) hot pepper flakes
1 cup (250 ml) chopped tomatoes, fresh or canned
1/3 cup (75 ml) chopped green onions (include the tops)
¼ cup (50 ml) chopped fresh coriander

Wash lentils in cold water, drain.  In saucepan, bring 6 cups (1.5 l) water and lentils to boil; reduce heat, cover and simmer for 20 to 30 minutes or until tender; drain.  Meanwhile, in large saucepan over medium heat, combine oil, onions, ginger, coriander, cumin, turmeric, garlic, salt, cardamom, cinnamon and hot pepper flakes; cook for 10 minutes or until onion has softened, stirring frequently.  Add tomatoes and drained lentils; simmer over low heat for 3 minutes.  Discard cloves, cardamom and cinnamon stick.  Stir in green onions and coriander.  Serve hot.  Makes about 8 servings, ½ cup each.

(Source: Anne Lindsay’s Lighthearted Everyday Cooking (1991), Heart and Stroke                                     Foundation of Canada)