|1 cups||lentils, wash and sort through first|
|2 1/2 cups||vegetable broth|
|1 large||onion, chopped|
|1 cloves||minced garlic|
|1 tsp.||salt (optional)|
|1 - 2 tbsp.||curry powder|
|2 tbsp.||lemon juice|
|fresh parsley, chopped (optional)|
- Bring the broth to a boil. Add the bay leaf, salt and lentils. Simmer for 20 minutes.
- Meanwhile, in a non-stick pan, spray cooking spray and then sauté the onion and garlic.
- Add the tsp of salt and the curry powder and fry briefly. Then add to the cooked lentils with the lemon juice and parsley.