Could be a number of reasons. Not enough light, so it slowed growth, then overwatering so roots died and it couldn't support leaf growth. Or just plain overwatering. Or it got spider mites, leaves died, then overwater. Hard to tell exactly without more information on growing temp, light levels, possible bug infestation problem, etc. What I'd do now is set it in your warmest window with best light. If soil is moist, stop watering! Wait until it sends up a leaf. Water only when dry about an inch or two inches down in soil. Check for spider mites and treat. Mist new leaves with water. Don't let water sit in the saucer. That's my best advice.

I have a fantastic recipe, it may be the same as the one above. I know this one is very good. I only use a 1/2 a bottle of food coloring, its very dark with that. Southern Red Velvet Cake Recipe courtesy ~ Cakeman Raven Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans. Cream Cheese Frosting: 1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract 1/2 - 1 cup Chopped Pecans With a electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Add pecans, mix in. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake

Green lentils don't look exactly green, but are more tan with a tinge of green, although fresh ones are more green than just a tinge. The range of color will go from green, to a tinge of green, to golden - depending on how long they have been exposed to ultraviolet light while in storage or shelved. They are about 1/4-inch in size. These are the ones most commonly available. Brown lentils are smaller than green lentils and more plump. The color is russet brown. Red lentils (almost salmon color) are about 1/8-inch in size. Hold their shape better for use in a salad. Then there are the tiny French Green Lentils that are smaller and darker than regular green lentils. -Grainlady Here is a link that might be useful: photos of lentils

I just wanted to tell everyone that I made the frosting this afternoon, and it turned out very well. I made three layers, but I split two of them and frosted between them, and that made it high enough to fit in my friend's cake carrier--couldn't use the third layer. I found it really hard to frost without getting red crumbs everywhere! LOL I decorated it with a fresh red rose and three white flowers (lillies maybe) that were in the bouquet I bought at Aldi. I put the green rose leaves all around the bottom of the cake. I did this mainly to make it look neater, but it turned out quite nice. Yes, I used granulated sugar. I'd heard absolutely not to use confectioner's and followed the recipe exactly. The only thing I did was to double the frosting recipe, and I'm glad I did. I had just a dab left and covered the third layer with it, and let DH try it. He thought it was really good, so hopefully my friend likes it. Thanks for all your help, ladies!!