LENTIL 8 oz lentil (half a bag) 1 onion (minced) few cloves of garlic (minced) 8 oz tomato sauce (1 can) 1 tsp mustard seed about 20 fennel seeds 1 tsp turmeric 2 tsp ground corriander 2 tsp ground cumin 2.5 tsp paprika (sweet) little ground ginger less ground feonugreek (careful with this) quite a bit of salt Cook the lentil in about twice as much water. Start with high heat, then cover and reduce heat to minimum after boiling. Look under the cover once in a while to see if more water is needed. Saute the onion, mustard seed and fennel seed in a saucepan. Take the saucepan off the heat. Stir in the rest of the spices the garlic and the tomato sauce. Put it back on the heat for a few minutes to add the lentil and salt. Serve with rice.