A Writer Has to Eat: Madras Lentils

I recently went to Denver and visited the Penzey's Spice Market. Penzey's is a great source for spices. The spices are high quality, they have a great selection, and you can order them online. Here is the link: http://www.penzeys.com/ While I was at Penzey's I bought two types of cinnamon, Mexican and Turkish oregano, sweet curry, hot chocolate mix, peppercorns, and garam masala.

Today I decided to try out some of the spices! So I made:

Madras Lentils

Ingredients

1 pound dried lentils
2 bay leaves
6 cups water
salt

4 tablespoons olive oil
1 diced onion
1- 4 ounce can of green chilis
2- 15.5 ounce cans of red kidney beans (or 3 cups of prepared dried kidney beans)
4- 14.5 ounce cans of diced tomatoes
3 tablespoons of minced garlic
2 tablespoons of minced fresh ginger
2 teaspoons of garam masala
2 teaspoons of sweet curry
2 carrots, washed, peeled, and diced very fine
salt

1. Wash the lentils and pick through to remove any stones. Put the water, lentils, bay leaves, and salt into a pot on the stove top. Bring to a boil and simmer until the lentils are soft. Usually about a half hour.



2. In a large frying pan place the olive oil and diced onion. Saute the onion for 7-10 minutes, stirring constantly. Saute until the onion in translucent and beginning to brown. Pour in the can of green chilis. Put in the garlic, ginger, garam masala, and sweet curry. Stir to mix.



3. Add the diced carrots and continue to saute over medium-high heat.

4. Pour in the diced tomatoes and the kidney beans. Stir and heat for 10 minutes over medium heat.



5. In a crock pot place the cooked lentils and the tomato mixture. Stir and salt. Cook on low for 3-4 hours to meld all of the flavors.



6. Serve with brown rice and naan bread.