|Lentils||1 Cup (16 tbs)|
|Water/Stock||3 Cup (48 tbs)|
|Onions||2 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
1. Combine the lentils and water. Add one of the onions and salt to taste and bring to a boil. Reduce the heat and simmer, covered, until the lentils are tender, thirty to forty minutes. Drain.
2. In a skillet heat the butter, add the remaining onion and the garlic and cook until they begin to brown. Add to the lentils. Add the curry powder and cook until the lentils are very tender, about ten minutes longer.
3. Serve plain or in a border of rice that has been garnished with fried onions, sliced lemon or sliced chicken.