brown lentils with cinammon and cumin seeds

This is a warm and fragrant dish, easy to prepare on a Sunday afternoon and will last most of the week for hot lunches. It balances spices and has a mild heat to it. The finish is long and sits on the palate.

For starters:

• wash 2 cups brown lentils, add to 3 quart pot with 5 cups water
• bring to boil, hold for 10-15 minutes
• reduce heat to medium--or whatever will give a rolling simmer--and cook an additional 20-30 minutes, gauging when the lentils are soft and creamy.
• add 1/2 cup chopped fresh cilantro during last five minutes of cooking
  

For finishers:

• heat 3 tbsp of peanut oil on high heat
• add 2 tsp of cumin seeds, let them sizzle for one minute
• add 1/2 of a large onion (or 1 small one. or whatever)
• drop in 1 tbsp of butter after the onions soften
• sprinkle in 2 tsp of Indian curry powder
• .mix.
• dust with cinnamon, to taste.
• .mix.
• turn off heat

When the lentils are completely ready, mix in the finishing sauce. Let stand at least a few minutes. Then go to flavor country.

VARIATIONS TO TRY: I would like to try this with French green lentils. I have enough to choke a horse in the basement, so can give it a try. French green lentils are supposed to be the best, in terms of keeping their shape and texture throughout cooking.

UPDATE: the cooking times upstairs will produce a softer dish. I am still trying to master texture.