Hungry for Something...

...quick?

...easy?

...cheap?

...nutritious?

AND

...delicious?

Have I got a recipe for you!

Curried Lentils fits all five of those descriptors; how can you go wrong with that? Plus, it uses ingredients I keep on hand, so no need for last-minute runs to the grocery store when I want to prepare this. This recipe comes from my mother's old copy of More-with-Less Cookbook, a true Mennonite classic.

Bring to a boil and simmer 20 minutes:

1 c. lentils

2 and 1/2 c. water

2 beef bouillon cubes

1 bay leaf

1 tsp. salt

Saute together:

1/4 c. butter

1 large onion, chopped

1 clove garlic, minced

Add:

1-2 tbsp. curry powder

Fry briefly. Add to lentil mixture, along with:

2 tbsp. lemon juice

chopped parsley (I used a generous shake of dried)

Serve over rice. (I used jasmine rice, my new favorite kind of rice.)

I first made this recipe back in July, when we were waiting for Shav's birth; at the time, I was looking for simple recipes to make since I didn't have a lot of energy! Whether or not the cook feels energetic, this recipe will be a winner (if you like curry). :)