1 c Cooked lentils 4 ea Garlic cloves, pressed 2 ts Ground coriander 1 ts Ground cumin 1/2 ts Ground turmeric 1/2 ts Chili powder 1/2 ts Ground ginger Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. "The New McDougall Cookbook". Posted by Carolyn Doss
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