BECAUSE FALL SO ORANGE EVERYTHING. 
Finally it is less than 90 degrees here, which means I’ve been freezing for most of the day, no joke. It was in the mid 80’s all weekend, hit 90 more than once last week, and tonight is going to drop down to 47F, riddle me that. The temperature drop has made me wrestle internally with Beck’s sleeping situation; she’s old enough for blankets but I have irrational fears of EVERYTHING killing her, so is a sleep sack and our favorite jammies enough? The answer is of course yes because she 1. doesn’t sleep outside and 2. sleeps perfectly soundly all night long, but that doesn’t stop me from ruminating on the subject for no reason at all.
So we need some lentils to warm us up and to help us sleep better? Nice transition there.
These lentils are so legit, though. Indian food is one of our absolute favorites in almost any form; we eat something with Indian flavors (which is a huge range, luckily for me) at least once a week, and one of our favorite things to do on super busy nights is to order Indian takeout knowing that we’ll have a delicious dinner asap and leftovers for a day or two. Curry reheats well, is my point.
These lentils are similarly comforting, but don’t include any meat or animal products. I use chicken stock to make mine, but you can make this dish entirely vegan if you use vegetable stock instead. The spices in the lentils make the entire dish taste so warm, and the lentils I have cooked in 15 minutes or so, so the end result of the dish felt very slow-cooked and cozy while just taking a few minutes. I love these alone with cilantro and a lime wedge, but with rice, naan, or as part of a larger Indian meal would be really perfect as well.
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