Saute:

• 1/3 c ghee
• 1 large onion or 2 medium until translucent

Add spices

• 1/4 t fenugreek
• 1/4 t mustard seeds
• 1/4 t cumin seeds

Add and cook down till mushy:

• 7 Roma tomatos
• 3/4 t curry powder

Add:

• 2 liters of water
• 1/4 t saffron
• 1 nice sized lemongrass stalk tied in a bow
• 1/4 c fresh or dried peas
• 1/3 c dry lentils that have been soaked at least 3-5 hrs in filtered water

Simmer on low for 45 minutes.

Last 15 min add 2 T amaranth

Turn off heat.

15-20 minutes before serving add

• 4 small zucchinis diced (about 3 cups loosely packed)
• 1/2 organic lemon squeeze out juice and throw in rind
• 1 t salt

Cook down until still bright green, but softened

• 1 c sunflower seeds toast separately in a small skillet, add to top