Himalayan Lentils
With my daughter’s fascination for Himalayan cultures, this dish inspired her to ignore the presence of the dreaded onions! Serve with a pot of rice.

1 cup brown lentils
2 bay leaves
1 tablespoon sesame oil
1 cup diced onion
3 cloves garlic, minced
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
2 teaspoons peeled and grated ginger
1/4 teaspoon chili powder
Chopped fresh cilantro, parsley, or scallions, for garnish

Rinse and pick over lentils, checking for stones. In a medium pot, combine the lentils with 4 cups of water. Bring to a boil, lower heat, and simmer 30 minutes. Add the bay leaves and more water if needed. Continue o simmer slowly until the lentils are tender.

Meanwhile, in a skillet, heat the oil, add the onion, and sauté. When the onion begins to brown, stir in the garlic,  turmeric, cumin, coriander, cinnamon, and cardamom. Add the salt and ginger. Stir and sauté for 2 minutes, then add the mixture to the lentils. Add the chili powder. Let simmer, stirring occasionally and tasting to test for flavor, about 20 minutes. Remove the bay leaves, garnish and serve.