1 c lentils
2 c water
1/2 tsp salt
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
1 tsp curry powder
1/2 tsp cumin
1/4 tsp pepper
1 14-oz can stewed tomatoes
2 T cornmeal
2 c hot buttered cooked rice
Combine lentils, water, salt, and carrots in a dutch oven. Heat to boiling, reduce heat and cover, simmer until lentils become tender, about 30 minutes. While the lentils are cooking, saute onion and celery in a little olive oil in a skillet until tender. Stir in curry, cumin, and pepper. Save 1/4 c juice from the stewed tomatoes, stir the cornmeal into the tomato juice until smooth. Stir the cornmeal mixture into the curry mixture, along with the remaining tomatoes and their liquid. Bring to a boil, stirring constantly, until thickened. Fold curry mixture into the lentils and slowly simmer while the rice is cooking, stirring occassionally. Serve over hot buttered rice.
