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Curried Lentils Over Rice

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 1 TB oil
1-1/2 C. chopped onions, rehydrated
2 cloves minced garlic or 1 tsp. powder
1-1/2 C. rinsed lentils
5 C. water
1/4 C. tomato powder or 1 - 14 oz. can tomatoes
1/2 tsp. cumin
1/2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. curry powder
dash cayenne pepper to taste

Saute onions in oil in a large pot for 2 minutes. Add garlic and saute
briefly. Add the rest of the ingredients and bring to a boil. Simmer until the
mixture is a gravy consistency (approx. 2-3 hours). If cooked in the
Duromatic, pressure on first ring for 15 minutes and cut the water by 1-1/2
cups. Add salt, pepper, garlic powder, and any of the above spices to taste.
Serve over cooked brown rice, millet, or other whole grain.
(If you must depend on one burner for cooking, cook the rice first or combine
1 C. brown rice plus 2 addtional cups water into curried lentils mixture and
simmer as above.)

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