3 tbsp vegetable oil (sunflower)
1 tbsp minced fresh ginger
2 cloves fresh garlic, minced
2 tsp curry powder
1 cup Bio-Bud Sprouted Lentils
¼ tsp sea salt
2 onions, sliced
½ tsp whole cumin seeds
1
1 Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. 2 Stir in the curry powder and cook for 1 minute. 3 Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. 4 Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve. 5 Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat. 6 Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. 7 Spoon lentils into bowls and top each portion with the onions.
Ingredients
3 tbsp vegetable oil (sunflower)
1 tbsp minced fresh ginger
2 cloves fresh garlic, minced
2 tsp curry powder
1 cup Bio-Bud Sprouted Lentils
¼ tsp sea salt
2 onions, sliced
½ tsp whole cumin seeds
