1 c. lentils
1 qt. chicken stock (homemade or canned, no salt added)
2 tbsp. fresh grated ginger
1/4 tsp. ground turmeric
Pinch of cardamom
1/4 tsp. cayenne pepper
1/2 tsp. cumin
2 tbsp. fresh cilantro
Lemon juice

Rinse the lentils and combine them in a medium sized saucepan with the stock. Bring the stock to a boil, then lower the heat and simmer for 1 hour. Add spices, continue to cook briefly and serve with fresh, whole wheat chapti.