3 cups vegetable stock or water
1 cup red lentils (use yellow or brown lentils if red are
unavailable)
1 medium yellow onion, finely chopped
1 1/2 tablespoons grated gingerroot or 1 tablespoon ginger
powder
3 cloves garlic, finely chopped
1 fresh hot pepper, finely chopped (or equivalent amount of
hot sauce or hot pepper powder)
1 teaspoon ground cumin
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons parsley, finely chopped
3 medium potatoes, cut into bite-size pieces
2 tomatoes, chopped
1. In a large pot, boil the lentils with
the vegetable stock until the lentils are tender, around 20
minutes.
2. Stir in the onion, ginger, garlic, hot pepper, ground cumin,
sugar, salt, potatoes, and tomatoes and continue cooking over
low heat until the potatoes are tender.
3. Remove from the heat, stir in the parsley, and serve with
rice.
