Indian Lentils over Rice

I love it when my friends can cook. Even better, I love it when my friends can cook something I have limited cultural experience with. Like Indian food. Having a friend from India is a huge blessing when it comes to learning the culture, discovering new spices and day-dreaming of far off places. Doesn’t hurt that she brings me back gorgeous silk scarfs each time she travels to visit her family. I look forward to home cooked Indian meals, each as delicious as the next, and I appreciate how the simple cuisine makes vegetarian eating easy. I have begged and pleaded for recipes, but because she cooks from the heart instead of a book, sometimes replicating can be a bit daunting. However, I believe I have hit this one head on.

Indian Lentils over Rice
serves 6

2 c lentils (any color you prefer)
5 c water
1 medium onion, chopped
3-4 large garlic cloves, minced
1 T fresh ginger, minced or grated
1 green chili pepper, minced
1 14-oz can tomato sauce
2 T olive oil
1 T coriander leaves
1 T ground cumin
1 t cumin seeds
1 t turmeric powder
1 t chili powder
1 T salt
15.5-oz can kidney beans, drained and rinsed
1/2 pint light cream
large handful cilantro, chopped

In a large saucepan, combine lentils with water. Bring to a boil and then reduce to a simmer. Add onion, garlic, ginger, chili pepper and tomato sauce. In a skillet, heat olive oil and add coriander, ground cumin, cumin seeds, turmeric, chili powder and. Stirring, cook 2 minutes. Add spices to the simmering lentils. Cook lentils 20-30 minutes, until tender (Mixture should be well combined, but a stew-like consistency). Add kidney beans, cream and cilantro. Stir well and cook 5 minutes, or until heated through. Serve over rice or scoop up with fresh naan.