Curried Lentils

from CCNM’s Simply Healthy Cookbook 2002

3 – 4 cups water

1 cup red lentils

1 onion, finely chopped

1 cup peas

2 Tbsp. butter or 1 Tbsp. unrefined, cold-pressed oil

2 – 3 tsp. honey

2 tsp. curry powder

1 tsp. sea salt

1 tsp. turmeric

¼ tsp. cayenne

¼ tsp. cumin

¼ tsp. coriander

dash cinnamon

dash ground cloves

1 – 2 cups cauliflower, chopped in florets

Cook the lentils, onions and peas in water for approximately 15 – 20 minutes. Drain. Steam cauliflower separately until tender. Add butter, cauliflower, spices and honey to lentils. Cook for 5 – 10 minutes. Serve with brown rice, millet, quinoa or other whole grains.

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