French Green Lentils with Onion, Garlic and Tumeric

     These lentils are becoming one of my favorite legumes to work with.  They have a light, delicate flavor and are very versatile not to mention beautiful.  I like to buy them in bulk and place them in a glass jar on my counter.  
     This creation uses Turmeric which gives the dish a light buttery, Indian flavor. I added caramelized onion, garlic and a little cumin and garam masala to give it a bit more Indian flair and make it a great stand alone dish.  I serve this with sour cream and a few sprigs of cilantro.

Ingredients

• 2 tbsp olive oil
• 2 Walla Walla onions, chopped
• 2 cups French Green Lentils
• 8 cups Mushroom or Vegetable Broth
• 6 cloves garlic
• 4 large carrots or 6 small, diced small
• 2 inch piece of ginger, peeled and minced
• 1 cup bulgar wheat
• 3 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 2-3 tsp salt
• 1 tsp pepper

Directions

1. In a large dutch oven heat the olive oil and add the onion. Cook on medium low for 7-10 minutes or until onions are very tender and slightly browned.
2. Add the lentils, briefly stir then add the broth. Heat to a boil then reduce to a simmer. Allow to simmer for about 15 minutes or until lentils are tender.
3. Add the carrot, bulgar wheat, ginger, garlic and the rest of the spices. Add the salt in increments to taste; you may use more or less. Return to simmer and cook until carrots are tender and bulgar wheat is absorbed and soft.
4. Serve with sour cream or plain yogurt, chopped green onion and cilantro.