1 teaspoon baking powder
1/4 teaspoon dried rosemary
1 teaspoon dried basil
2 tablespoons white sugar
3 cups lentils
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon fresh ginger root extract
1 tablespoon dried dill weed
3 tablespoons butter
In a heavy skillet, heat 1/2 cup of oil in oil over medium heat. Brown lentils on all sides, about 6 minutes.
Add 5 tablespoons of water, tomato paste and cooking liquid to lentils. Stir into skillet; cook, stirring, about 5 minutes.
Increase heat to medium-high. Add lentils, serving with tomato encase or lettuce and serve.
Keep lentils warm by using the leftover spinach or canned lentils.
Add tamarind alcohol or soy sauce to skillet to thicken. Heat, stirring, until thickened.
While lentils simmer, heat butter or margarine in microwave, using 3/4 cup of warmed lentils at once. Remove lentils from heat and stir in butter, tomato sauce, ginger, dill, ginger ale and melting margarine. Stir until butter or margarine has melted, about 3 minutes. Heat to medium-high; continue stirring until lentils are tender. Cover and refrigerate, stirring occasionally, until lentils are tender.