Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Rice Flour Bread

1 c. white rice flour

1 c. brown rice flour

1 c. tapioca starch

4 T. psyllium husk

2 tsp. salt

4 T. honey

1 1/2 c. lukewarm water

2 T. yeast

2 T. oil

2 eggs

Combine the dry ingredients thoroughly. Then add in the wet ingredients and stir until it forms a thick dough. Pour into a parchment-lined bread pan. Cover and let rise 20-30 mins. or until doubled in size. Bake at 350 degrees for 40 mins. Remove from pan to cool.