1/4 cup butter
 2 Tbsp minced garlic
 1 1/2 tsp cumin
 1 tsp hot curry powder
 pinch of fennel
 1 cup lentils
 1 small can (about 4 ounces) mild green chilies
 (also can add 1 tsp tumeric and 1/2 tsp cayenne if you have them and 
 desire to do so)
 Sautee the garlic in the butter until browned.  While the garlic is 
 sauteeing, mix the dry spices with 2 Tbsp water to make a paste.  Add the 
 paste to the browned garlic and stir for a couple minutes.  Add the 
 lentils (make sure to rinse them) and stir for a few minutes.  Add 2 1/2 
 cups water and simmer for an hour.  Serves 4.  It’s great by itself or 
 with rice!

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