INDIAN LENTIAL SOUP

1Lb. Dried Lentils, rinsed and looked
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper


In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.