Curried Lentils

(prep-- if using dried lentils, sort out the lentils to remove small rocks, or discolored beans. Soak lentils for about 8 hours in fresh water. They will absorb water, so be careful that your bowl is big enough.)


Ingredients:
  Main Dish:
-lentils
-1 or 2 carrots
-1/2 onion
-curry powder


  Optional:
-garlic
-bay leaves
-other spices (chili powder, cumin)
-mint garnish
-hard boiled egg side
-rice
-dark greens garnish (bok choy or spinach)
-tofu
-cheese topping

Directions:
-chop ½ a head of onions 1cm x 1cm and sautee on low heat in a big pot with a tablespoon of oil, until they start turning clear.
-put in 3 tablespoons curry powder, cook stirring occasionally for about 3 minutes.
-add chopped garlic (1 teaspoon) and 1 or 2 chopped carrots.
-add a bag of soaked lentils (pour out water they were soaked in and rinse), and enough water for the beans to be covered by about an inch of water. Bring to a boil. Add a bay leaf, and a dash of salt.
-simmer on low heat for an hour

Serve on rice (let's make 4 cups in your big cooker, so we can give some to hungry people and freeze leftover), or greens (steamed hakusai, 3 1-inch slices, I think it'll use the rest we have which is good), and garnished with a boiled egg (please boil 5, if we have them. If not, whatever we have left), and cheese (Vicki will buy).