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1 cup uncooked brown lentils
6 cups water
1 large onion chopped fine
2 tablespoons vegetable oil
2 tablespoons fresh ginger root, peeled and chopped
1 tablespoon coriander
1 tablespoon curry powder
1 teaspoon chili powder or to taste
8 cups cooked brown rice or other grain
Combine the lentils and water in a large pot (A slow cooker works fine here, just increase cooking time to match). Bring to a boil, lower the heat, and simmer until the lentils are tender but not mushy, about 20 minutes. Meanwhile, saute the onion in the oil over medium-high heat for a few minutes. Add the ginger, and cook until the onion is translucent, about 5 to 10 minutes. Stir in the spices and cook until fragrant, about 3 minutes more. Add the onion mixture to the lentils. Cover and simmer 15 minutes more. Serve hot over rice.
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