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...	...	@@ -10,9 +10,14 @@
10	10	1 t ground white pepper
11	11	fat of your choice:  olive oil, butter, bacon fat, whatever (to taste, I used about 2T olive oil and 3T butter)
12	12
	13	+Optional:  3 T Better than Bouillon Chicken
13	13
	15	+
14	14	2 t kosher salt
15	15	1/2 C lemon or lime juice (I squoze 4 limes for this)
16	16	chopped cilantro (optional)
17	17	\\Add all but last ingredients to a 5qt pot/pan, plus 2 qts hot water. Bring to a boil and reduce heat slightly, boiling for 10 minutes. Check for tenderness and spice balance. If tender, remove 2-3 qts of lentils and set aside. Continue to simmer remainder until lentils break down into a smooth consistency, or optionally, carefully blend them until smooth. Add the reserved lentils back and check for seasoning, adding the salt at this time. Right before serving, stir in the citrus juice and top with cilantro. I left this deliberately low in salt and heat, so that the diners can adjust that aspect of the seasoning themselves.
18	18	\\-k
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	22	+
	23	+To prepare this in the Indian fashion:  heat the fat(s) over medium heat.  Add the spices to the hot fat and toast for a few minutes, stirring constantly.  Add the tomatoes, water, bouillon if using, and lentils and either bring to a boil, lower the heat and simmer, or lower the heat, cover, and cook for a longer time until desired tenderness is reached.