Lentil Curry by Rachel Khadse

Ingredients: 
1 cup lentils 

1/2 white onion chopped

2 garlic cloves crushed 

1/2 to 1 Tomato (depending on preference)

1 Pepper (hot optional) 

1 Tablespoon Garlic EVOO

1/2 Tablespoon Baklouti Green Chili (hot) (optional if you don't like heat apply 1/2 Tablespoon to Coratina 

1/2 Tablespoon of Coratina EVOO or 1 Tablespoon if you don't want heat in the curry

1 Tablespoon of Curry Powder

1/2 Teaspoon of turmeric

1/2 Teaspoon of Coriander 

1 Teaspoon of mustard seeds

1 Teaspoon of cumin seeds

1/2 teaspoon of sea salt or what you desire.

Directions:

In a pot of water (no measurement just cooking lentils) pour lentils. Cook for 1/2 an hour on stove. While lentils are cooking, in a separate frying pan pour Garlic EVOO, Baklouti EVOO, Coratina EVOO, Onion, Garlic, tomato & pepper. Saute until the onions are translucent. Then add to sautéed onions: curry powder, turmeric, mustard seeds & cumin seeds. Continue to cook these for 5 minutes. Once 30 minutes is up for lentils cooking, drain a good majority of the water. Leave some water because the lentils will not be thoroughly cooked. Pour lentils into pan with onions etc. Simmer until lentils are fully cooked. If you like your curry thinner you want to leave more water from what you've drained. If you drain to much, you can always add more water. Lentils are very forgiving that way. Constantly stir until lentils are thoroughly cooked. When the lentils are done they should be tender in your mouth and some of the lentils should look like they've split.