I love this lentil recipe, my friend makes a lentil pie out of it, I prefer it over squash:
¼ cup oil
1 onion, quartered and thinly sliced
1 clove garlic, chopped
2 tablespoons finely chopped fresh ginger
2 bay leaves
8 whole cloves
2 tomatoes, quartered
2 to 4 tablespoons Madras-style curry powder
1 teaspoon turmeric (curcuma)
6 ½ cups water, approximately
4 cups dried lentils, cleaned and drained
2 ½ teaspoons Sea Salt
1. Heat the oil in a heavy three-to-four-quart saucepan until hot. Add the onion and heat until lightly browned.
2. Add the garlic, ginger, bay leaves and cloves and cook one minute. Add tomatoes and continue cooking.
3. Mix the curry powder and turmeric with one-quarter cup of water. Add curry powder mixture to the pan and cook, stirring, three minutes, adding a teaspoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook two minutes. Add remaining water. Bring to a boil, cover and simmer one hour or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary.