2 C. lentils
6 C. water
2 carrots
1/4 tsp. cinnamon
1 bay leaf
3 cloves garlic
2 1" slices of ginger
1 tsp. turmeric
1/2 lemon
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
3 T. margarine
1 onion
1/2 tsp. cumin
Fry the onions and cumin in margarine until the onion turns translucent. Add lentils, carrots, water, garlic, ginger, turmeric, bay leaf, and cinnamon. Bring to a boil then lower to a simmer. Simmer for 45 minutes. Add lemon, salt, black pepper, and cayenne and cook for another 5 minutes. Serve with brown rice.