Curried Pineapple Lentils

Serve over rice or with another curry or...

vegetable. oil
1 large onion, finely chopped
2-3 Tbsp chopped ginger root
12 oz. split red (or other) lentils
(the lentils turn yellow when cooked; yellow ones
may turn beige!)
approx. 6 cup veggie stock (or water)
4 tsp. curry powder
large can crushed pineapple, with juice
(I used 20 oz. can because that's what I had!)
salt to taste

Heat the vegetable. oil in a pot. Add chopped onion; saute until soft but
not brown, about 10 min. Add the ginger; saute another couple of minutes.
Add the curry powder and lentils, stirring well to mix. Add the pineapple
and its juice. Add the stock (or water). Bring to boil; reduce heat;
cover; simmer until most of the liquid is absorbed and the lentils are
cooked to the nearly-mush stage (add more stock/water if needed). Add
salt. Serve over rice. For a whole meal, prepare a dry vegetable. curry
(with potatoes, cauliflower and peas, for example) to accompany this dish.

Source: http://www.ivu.org/recipes/indian-beans/curried-pineapple.html`

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