lentils and water and cook for 30 minutes, or until tender. While
lentils are cooking, heat oil in medium skillet and sauté onion, garlic,
diced jalapeno peppers, tofu, salt, white pepper, ground cumin, and
ginger. Cook until onions are soft and tofu is lightly browned. Add chopped
tomato, peas and lemon juice to the vegetables and cook until peas are
tender. Add to lentils and garnish with cumin seeds. This spicy
Indian dish is a one pot meal in itself. Serve with whole wheat pitas
and a salad of chilled cucumbers, diced tomatoes and chopped cilantro.