This super-fast Indian-inspired dish can be served as a side dish or a hearty main course. It can be served with chutney or yogurt or sprinkled with lemon juice, chopped fresh cilantro or diced tomatoes, as desired.
- 3 tablespoons vegetable oil (sunflower)
- 1 tablespoon minced fresh ginger
- 2 cloves fresh garlic, minced
- 2 teaspoons curry powder
- 1 cup Bio-Bud Sprouted Lentils
- ¼ teaspoon sea salt
- 2 onions, sliced
- 1/2 teaspoon whole cumin seeds
Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve.
Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat. Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes.
Spoon lentils into bowls and top each portion with the onions.