PERSIAN LIME TURKEY STEW SAUTE: 2 onions 2 TBL oil ½ TBL cumin 2 tsp turmeric 1 tsp coriander 2 cinnamon sticks 1 large bunch spinach ADD: 6 cups water or stock (water works just as well) 2 lbs Cubed turkey 1 and a half cups of red or black lentils (or a mix) 6 dried limes (soaked briefly in boiled water and cut open) Cook till lentils and meat are fully cooked. Remove the dried lime pieces before serving if you can find them Add lime juice and fresh mint, salt to taste Serve over Basmati Rice

LENTIL DIP Warning: You must use French Lentils. Not brown. Not red. Just French. Go to TJs and get the light blue box. These are French, and they really speed up the prep time. . Takes 10 minutes to make. Makes about 1 cup. Ingredients: 2 tablespoons walnuts (toasted are even better--350 degrees for 8 minutes only—or just roast them up in a fying pan) 1 cup cooked French lentils (TJ package is perfect if you are doubling the recipe) 2 mushrooms, sliced. Baby Bellas or portobellos are best. 2 garlic cloves, chopped 1 tablespoon of tamari sauce (lower sodium) **updated 11/22/11 (I inadvertently left this out and it worked fine) 1 tablespoon whole grain Dijon mustard 1 canned chipotle pepper, seeded, with just a teeny tiny bit of adobo sauce (optional, but very good. Better try 1/2 at a time if you're not to sure of the heat. (I do not used this pepper and it works fine) \ Preparation: 1. Mix all the ingredients in a food processor, or a VitaMix until smooth & creamy. Was really hard to get out of the vitamix. A food processor is much easier to clean--and easier to remove the spread. 3. Use as a sandwich spread, or as a dip with lentil chips, carrots, crackers, or crusty bread. 4. If using as a sandwich spread, top with roasted red peppers, or tomato, lettuce, sprouts, or a little schmear of avocado. Keeps in a sealed container for 5-7 days in the fridge.