Semi-Fail

So I was trying to recreate the creamed lentils Paul and I ate at the Bay Leaf - an indian resurant. I totally failed to recreate the dish but what I made was really good. I took the little I knew about making indian style lentils, making indian curries, and combined that with internet suggestions for making creamed lentils. One of the recipes on the internet required 8 hours of simmering lentils which mildly flabergasted me. That recipe discarded, the rest of the recipes were very similar: onions, garlic, hot peppers, ginger, 4 different lentils, mung beans, tomatoes, cumin and corriander.

Four-Jewel Creamed Lentils or Lentil Slop (makes 14 cups)

1 onion, chopped

1 garlic head, minced

1 hot pepper, minced

3 Tbs ginger, minced

1 c red lentils

1 c brown lentils

1 c green lentils

1 c mung beans

2 28 oz. cans of crush tomatoes

1 Tbs cumin seeds (3/4 tsp if ground)

1 Tbs corriander seeds (3/4 tsp if ground)

Saute onion, garlic, ginger, and hot pepper in oil until begining to brown. Add lentils and mung beans. Cover with 2 inches of water above the lentils and simmer for ~30 minutes. Add remaining ingredients and salt to taste. Simmer until thick enough to eat over rice.