Another recipe from our meal the other day, thanks to Nadja Cech for her kitchen acumen. Overcook these if you want them to smell like marijuana. I want to have this recipe handy for myself, thus I have posted it here.
~5 cups water, vegetable broth, or chicken broth
1 piece of ginger (~1" x 1") peeled
3 cloves of garlic, peeled and whole
1 tsp turmeric powder
1 Tbsp of chopped cilantro
1/4 tsp cayenne powder (optional, I did not use it at the beach)
1 tsp salt (or to taste)
3 Tbsp lemon juice (or to taste)
1 tsp whole cumin (optional)
3 Tbsp ghee or high heat cooking oil (optional)
Rinse the lentils, bring to a boil and skim the scum off the top. Add the cilantro, turmeric, ginger (whole), garlic (whole) and cayenne. Cook for ~1 hr or until the lentils are soft. Add the lemon juice and garlic. If you are using the cumin (which I did not when we were at the coast), heat the ghee or oil for a few minutes, then add the cumin and toast it quickly for a minute or two. Drizzle the ghee or oil/cumin mixture over the lentils just before serving.
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