Lentil Curry - simple

	to be served over brown rice and fresh steamed vegetables
	Fresh Option: serve over shredded Kale or cabbage
3	TBSP	coconut oil
1	large	yellow onion			chopped medium
1	bunch	celery			chopped thin
3	TBSP	paprika
4	TBSP	turmeric			spice
1	TBSP	white pepper
1	TBSP	smokey paprika			spice
2	cups	green lentils
3	TBSP	Sriracha sauce			(if desired)	hot sauce
4 to 6	cups	veggie or chicken stock
	Note: Use a flat wooden spatula for this dish, 3-4 quart pot for this dish
I	Fire: Med/High: Sautee y. onion and celery til first signs of brown,
	Fire: Med. and cover til translucent (this is called "sweating")
II	stir in all dry spices, Fire:Med/low so as not to burn
	should look wet not dry, if it does, add 1 TBSP more coconut oil - 1 minute
III	add lentils Fire: Med and stir til completely coated, scrape sides for excess spices -1 minute
IV	add 4 cups of stock and keep at medium, stir occasionally to make sure it doesn't stick
	continue to scrape sides for excess spices until they are absorbed
	check lentils periodically and add stock if liquid is low and lentils are hard still
	it should never boil hard, let it simmer gently so as to not break the skin of the lentil
	It's ready when it's thick and saucy Additions: Bell Peppers, Tomatoes, Kale, can be added with onions squash, green beans, and other "soft" veggies should be added with the stock Manga!!