Lentils with green tomato and chard

Pour two table spoons oil in the 5" oval pot
Dust with two teaspoons cumin powder.
Quarter teaspoon turmeric
Half a cup whole lentils soaked overnight in one and half cups of water.
Add one large clove garlic chopped fine (optional)
Half of a ginger chopped fine.
One spicy chillies chopped fine or to taste.
Three or four green tomatoes chopped small
Top with one large head of chard, kale, or collard cut in half inch strips and soaked to remove any grit.
Salt to taste.


Cook in the winter position for two hours starting early in the morning.
Mix, taste and add salt as needed. Mix throughly with a fist of cilantro chopped fine.
This is a complete meal, eat with bread, flour tortilla, or over rice.

I ended up with two bags of green tomatoes when I switched the garden over to beans last week. If you don't have green tomatoes use half as much regular tomatoes.

Indian style lentils

Finely dice or slice one inch of ginger thin and put in 7” pot. Add half a teaspoon cumin, 1/4 teaspoon turmeric, two serano chillies cut into thin rounds, and two tablespoons oil. Mix so the oil covers everything. These will rise to the top and “fry”.

One cup whole or cleaned orange mung lentils or as available. Two and a quarter cups waters. Salt to taste.

Cook for one hour in the oven in the winter position with the reflector. Longer- another hour- for whole lentils that have not been soaked.

Remove and add juice of half a lemon and half a bunch chopped cilantro.