CURRIED LENTILS

From Jane Brody's Good Food Book

1 cup lentils
3 cups broth or water
2 large onions, chopped fine (2 cups), divided
1 Tbsp olive oil
1 clove garlic, minced (1 tsp)
1 tsp curry powder (or to taste)

• In a medium saucepan, combine lentils, water or broth, and half the onions. Bring to a boil, reduce heat, cover pan and simmer until the lentils are tender (30-40 minutes). Drain the lentils.
• While the lentils are cooking, heat oil in a skillet and sautée remaining onions and garlic until they begin to brown. Add them to the cooked lentils with the curry powder, combining well.  Cover and heat a bit longer.

I love this served with rice, and garnished with pineapple tidbits, sweet gherkin pickles and peanuts. It freezes well, too.