1 Tbs extra virgin olive oil or canola oil
¾ cup yellow onions, chopped
½ cup carrot, finely chopped
½ cup celery, finely chopped
1 Tbs fresh gingerroot, peeled and minced
3 cloves garlic, crushed
1 bay leaf
1 Tbs garam masala or curry powder
½ tsp ground cardamom seeds
3 large sprigs fresh thyme
3 large sprigs fresh savory
1 cup brown or green lentils, well rinsed
¼ cup white wine vinegar
2 cups vegetable stock or canned vegetable broth
1 tsp Worcestershire sauce
1½ cups water
½ tsp salt
¼ tsp ground black pepper
Heat the oil in a large pot over medium-high heat.
Add the onions and cook, stirring for about five minutes, or until soft.
Add the carrots, celery, ginger and garlic; cook, continuing to stir, for about five minutes, or until all are soft and fragrant.
Stir in the bay leaf, garam masala or curry, cardamom, thyme and savory. Reduce heat to medium and cook for three minutes.
Add the lentils, vinegar, stock or broth, Worcestershire sauce, and water. Bring to a boil and skim.
Reduce heat to low, add salt and pepper and cover.
Cook for 50 minutes to one hour, or until lentils are tender.
Oster, Maggie, Gilbertie, Sal. The Herbal Palate Cookbook: Pownal, VT: Storey Communications, 1996