Lentil and Veggie Stew
1 cup lentils, any variety, or a combination
3 cups water (or more to taste - I like my lentils thick)
1 teaspoon turmeric
2 tablespoons fresh ginger, or 1 tablespoon ground
1/8-1/4 teaspoon cayenne pepper
1 quart chopped veggies - any or all of the following:
potatoes, eggplant, bell pepper, zucchini, onion, cauliflower, carrot, etc
1 1/2 tablespoons oil
1 teaspoon mustard seed
1 teaspoon cumin seeds
1 tablespoon lemon juice
1 chopped tomato
Simmer lentils, water, turmeric, ginger, and cayenne until lentils are tender -about 1/2 hour. Puree if desired. Add veggies and cook till they are tender, about 20 minutes more.
In a separate pan, heat oil and saute oil with mustard and cumin seeds until mustard seeds pop (like popcorn- be sure to use a lid) or turn grayish. Be careful not to burn them. If they burn, throw them away and try again. They smell delicious if they're done right.
Add oil with seeds to lentil and veggie mixture. Add lemon juice, fresh tomato and salt and serve with rice or flatbread (Indian flatbread, or tortillas, or pita-depending what's available to you).