Curried Lentils

Lentils are the fast food of the legume world. They don't take any longer to cook than white rice. I love them and most of the Progeny do not mind them. They are, for some reason, the one food the Headmaster really does not enjoy, so for my part I try to have them for meals where he will be at work. For his part, he understands cooking on a budget and he does not complain if this is what we have to have. For his part he also works very hard so that this is not what we have to have.=)

This recipe serves 6 not very hungry people:

Combine:
1 cup lentils
2 1/2 cups water
2 beef bouillion cubes (or omit and cook in 2 1/2 cups of homemade broth)
1 bay leaf
1 teaspoon salt

Bring this to a boil and simmer it for twenty minutes.

Meanwhile:
Melt 1/4 cup margarine, butter, cooking oil, or lard in a skillet
chop one large onion and mince one clove of garlic (or more)
Saute those.
Add 1 teaspoon salt and 2 Tablespoons of curry powder- saute another minute or two, stirring freqently.
Remove from heat and add 2 Tablespoons of lemon juice and chopped parsely to taste.

Mix with the cooked lentils. Serve over rice.

This is plain but tasty fare, and it does not suffer overmuch from the lack of meat. It is good with cucumbers and toasted pita pockets on the side, and perhaps a carrot raisin salad to brighten up the plate.

Recipe orginally from The More With Less Cookbook