1 ¾ c. dried lentils, picked through and cleaned
4 c. water
2 T. extra virgin olive oil
1 small bell pepper, chopped (about ½ c.)
1 medium onion, chopped (about 1 c.)
2 t. fresh grated ginger root
1 t. mustard seeds
2-4 t. curry powder
1 t. basil
1 t. salt
2 cans (15 oz) dices tomatoes
In a 4 quart saucepan, combine the water and lentils. Bring to a boil and cook for about 30 minutes, or until most of the water has been absorbed and they begin to soften.
In another pan, heat olive oil. Add pepper, onion, ginger and mustard seeds, and cook until onion is golden. Stir in remaining spices. Add pepper/onion mixture and tomatoes to the lentil. Cook another 30 minutes or until very tender. Serve with rice.