Curried Lentil Stews (Red or Brown)

I make variations of these recipes frequently during the winter.  It is very filling and makes good leftovers for lunch. Recipe inspirations are from  Kalyn's Kitchen blog, NY Times, and Gourmet (links to originals at bottom of post).  

THE BASICS
1.  Saute diced large onion, garlic, ginger.  Add diced celery and carrot if you want.

2. Add the spices you like. Some options:
     a) 1 T minced garlic, 2 tsp fresh ginger, 1 tsp turmeric, 1 tsp Garam masala, 1.5 tsp ground cardamon, 1/4 tsp cayenne pepper, 1 tsp cumin   3/4 cup celery
     b) 4 garlic cloves, minced, 1-inch piece fresh ginger root, peeled and grated, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons curry powder, 1 jalapeño pepper, seeded and chopped
     c) 2 tablespoons peeled and minced ginger, 1 tablespoon mild curry powder (such as a mild Madras)*1/2 tsp salt, 1/4 tsp pepper,  1 carrot, 1 celery rib, diced.  (*this is not hot at all, it uses the sweet spices of cardamon, cinnamon, nutmeg, fennel, etc. see below for a recipe)

3. Add the Liquid and Lentils: 
4 to 5 cups chicken, beef, or vegetable stock, or even water will work
1 1/2 cups red lentils (NY Times recipe used regular dried (brown) lentils)

4. ADD one or a mixture of these VARIATIONS
    a) 1 can (15 oz) chickpeas, rinsed  and 1 can (14.5 oz.) diced tomatoes 
    b) 2 pounds (4 cups) sweet potatoes,in 1/2 cubes, 1 lb swiss chard
    c) 1.5 pounds (4 cups) butternut squash in 1/2 cubes, some spinach (or a box or even 1/2 box of frozen spinach)

5. Simmer for about an hour until it is consistency you like.  Add the greens about half-way through cooking time.

6. Add an ACID:  If you didn't use  tomatoes, add juice from 1/2 lime or a tsp or 2 of lemon juice.

7. OPTIONAL: Serve with brown rice,  sour cream or yogurt on top

REFERENCES:
a) Kalyn's Kitchen: Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew):
http://kalynskitchen.blogspot.com/2009/10/recipe-for-spicy-red-lentil-and.html 
b) NY Times: Curried Lentils With Sweet Potatoes and Swiss Chard: 
http://www.nytimes.com/2007/11/14/dining/142arex.html
c) Gourmet: Curried-Squash and Red-Lentil Soup: 
http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz18EKgO8oT

A sweet curry recipe:
Directions:  Over Low heat in dry skillet, heat the seeds until most pop, then add the rest and heat until quite hot, but not burnt.  Run through coffee grinder or use mortar and pestle to crush seeds. Cool. Store in airtight jar.

8 tablespoons coriander seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon ground nutmeg (or allspice)
1 tablespoon whole cloves (I think I used ground cloves)
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1/2 tablespoon cayenne (or leave it out, you can always cayenne or chili powder to pot)