1. Heat oil in medium pot over medium-high heat.  Add carrot, celery, onion, bell pepper, ground coriander, and cumin and cook until onion is translucent (about 3-5 minutes).
2. Add fresh garlic and ginger and cook another 30-60 seconds until fragrant (be careful not to burn garlic).
3. Add salt, water, and lentils.  Bring to a boil, then reduce to a simmer and cover.  Cook about 15 minutes until lentils are tender.  Do not drain liquid after cooking.

Tip: try paired with one carbohydrate exchange of your favorite grain to make a complete protein!  Goes great with quinoa, rice, bulgur, and more.

To make, add to a small plate or bowl:

• 1 serving Indian-style Lentils
• 1/3 cup grain of choice

New nutrition facts:

• Serving: 1 bowl
  • Calories: 262 cal
  • Calories from Fat: 35 cal
• Total Fat: 4 g
• Cholesterol: 0
• Sodium: 549 mg
• Carbohydrate: 45 g
• Dietary Fiber: 13 g
• Protein: 12 g
• Exchange: 2 starch, 1 very lean protein, 1/2 fat, 1 vegetable
• Carbohydrate Units: 3 units