1 c. dry lentils, rinsed
1 medium onion, chopped
salt & pepper
mild curry paste, or curry powder, or cayenne powder
oil for sauteeing
2 1/2 - 3 c. chicken broth
juice of a lemon

Cook lentils in enough water to cover, around an hour. Watch to ensure enough water.

Blend lentils in blender or food processor with some of the chicken broth until smooth.

In a pot, saute onions in oil 5 minutes or until golden. Add lentil mixture, salt & pepper as desired. Cook for 1 hour at medium or simmer.

Just before serving, add the spice of your choice (I add 1 tsp. of mild curry paste).

Serve in bowls, each adding lemon juice to taste. Good with pita dried in a slow oven and split or cut in wedges.