Sunday: curried lentils

For the lentils: cook minced onion and a good amount of chopped ginger and garlic in clarified butter until it's nicely aromatic. Add rinsed green lentils, salt, and water, bring to a simmer, cover and let simmer for a couple of hours, until the lentils are tender. 20 minutes before serving add another bit of fresh ginger. Serve topped with a bit of plain yogurt.

As a side I baked the two small, round, green winter squash that we had from last week's biokiste: after hollowing out the squash I added salt, butter, and garam masala and then baked them until tender.

Simple but really satisfying.