WOW, the PNW has huge farms for lentils, garbanzo beans, peas, etc. Food co-ops are very popular. How exciting for foodies! I found this recipe while checking out PNW foods. This one is courtesy of Seattle Foodshed.
Toast 1 1/4 tsp black mustard seeds, 1 1/4 tsps coriander seeds and 1/2 tsp cumin seeds in a skillet over medium heat. Put aside.
Whirl 4 cloves garlic, 1 1/2 inches peeled ginger and 1/4 cup water in a food processor or blender until smooth.
Heat 1 1/2 tbps ghee (or canola oil) in a large skillet over medium heat. Then add the garlic mixture and cook, stirring frequently, until the fat separates out – about 3 minutes. Then add the toasted seeds, 1/2 tsp ground turmeric, 4 cardamom pods and a cinnamon stick, and cook for another minute.
Stir in 1 1/2 cups rinsed red lentils, 1/2 an onion, 1/2 a lemon, and 4 cups water. Bring to a boil, then lower the heat and cover, cooking at a low simmer until the lentils fall apart. About 30 minutes.
Pull out the lemon and cinnamon stick, salt to taste and serve.