1 c. lentils, rinsed
4 c. defatted chicken broth or cold water
1/2 tsp. salt
1 tbsp. olive oil
2 med. onions, sliced
Fresh ground black pepper
1/2 c. white rice
2 tsp. curry powder
1 tbsp. chopped parsley

Put lentils, broth and salt in a large heavy saucepan. Cover, bring to a boil; then lower heat and let the lentils simmer gently for 20 minutes.

Meanwhile, heat oil in a non-stick skillet over low heat and saute the onion, stirring frequently, until they are pale gold, about 5 minutes. Season liberally with pepper and set aside.

When the lentils have cooked 20 minutes, add and stir in the onions, rice and curry powder. Simmer, covered, for an additional 18 minutes, or until the rice is tender and the liquid absorbed. Check the saucepan from time to time to see that the mixture doesn't stick. Sprinkle with parsley and serve as delicious side dish. Add bits of leftover fish, meat, or chicken and serve as a one dish meal.