W ith age, our body doesn't deal as well with sodium so season very, very generously with nutritional yeast flakes rather than salt during your final tasting. 2 cups red split lentils 6-1/2 cups water 2 teaspoons salt 15-oz-can cherry tomatoes 2 onions, chopped, 4 cloves garlic, minced 3 teaspoons tandoori barbeque masala without colouring 2 inches fresh ginger, minced 1 tablespoon cumin seeds 3/4 teaspoon turmeric 1/4 cup vegetable oil 1/4 cup fresh cilantro, chopped Simmer the lentils to turmeric, covered, for about 1 hour or until the lentils are tender and the consistency is that of thick pea soup. Stir occasionally to prevent sticking. Add the vegetable oil and simmer 10 minutes longer. Stir in the cilantro. Salt to taste. Serves 4. ♥ Becki PS Don't forget the toasted naan wedges!