I don’t have much experience with lentils but I know they are often a delicious addition to soups and side dishes. They can take on many lovely flavors and be used as a vegetarian option – we once made delicious lentil stuffed empanadas. It’s unfortunate that the edge of the recipe was cut off completely – it’s just not there at all. But it looks fairly straightforward and we can surmise what’s missing. This recipe is going to have a bit of a kick if you like it, or you can sub paprika for the cayenne pepper. Note, it calls for cumin seeds, but you could sub ground cumin if you don’t have them. Reduce the amount by half at least and go by your taste preference.

C.J. Wright’s Spicy Lentils

1 cup dried lentils

2 1/2 cups water

1/2 teaspoon salt

1 teaspoon turmeric

1/4 teaspoon cayenne

Dash sesame oil

1/4 cup butter or margarine

1 medium onion, minced

1 teaspoon cumin seeds

Ground coriander

In medium saucepan combine lentils, water, salt, turmeric, cayenne and sesame oil. Simmer covered until tender, about 45 minutes.

Melt butter in small skillet, add minced onion and cumin seeds – cook until onion is tender. Add to lentils and sprinkle lightly with coriander. Simmer a few minutes longer to blend flavors. Serve as a side dish with lamb or other meats. Makes 2 (cups?).