Dal (Lentils) with Vegetables

So lentils are a very basic part of Indian cuisine, not only because they are healthy but because versatile.
Most lentil dishes stay vegetarian, but I'm sure you could add meat- it would be something new.
I stick with tradition, but created my own version.

So this is a real homemade version of Moosor Dal (or Red Lentils) w/ Veggies:
serves 6, Prep: 20 min., Cook: 30 min.

Ingredients:

• 1 cup of red lentils
• 1 cup of water
• 1/2 cup of vegetable stock
• 1 yellow onion (chopped)
• 1 tomato (chopped)
• 1 cup of spinach (chopped)
• 1 cup of frozen peas
• 1 tsp. fennel seeds
• 1 tsp. of salt
• 1 tsp. of tumeric powder
• 2 tbsp. of oil

Directions:

1. Take the cup of lentils and rinse them.
2. Place the cup of lentils with a cup of water in a pot over medium heat. Boil. (the red lentils will turn yellow and get pretty thick.) Add 1/2 cup of veggie stock and simmer on low. Add tumeric powder and salt.
3. In a separate skillet, add a tbsp. of oil. Add fennel seeds and allow to start slightly cooking over medium heat. Add onions and tomatoes. Saute until translucent.
4. Add sauted vegetables to lentils. Then add peas and spinach. Add tbsp of oil and stir until peas and spinach cook through.
5. Serve with rice or paratha (Indian whole-wheat unleavened bread; the dough is rolled and brushed repeatedly with melted butter before cooking on a buttered griddle. Frequently stuffed with spiced potato or other vegetables.)