1 T. olive oil
2 large Walla Walla or other onions, chopped
2 cloves garlic, pressed or minced
1 T. curry powder
5 C. chicken broth
2 1/3 C. dry lentils
1 C. shredded white Cheddar cheese

In a 5- to 6-quart pan, combine oil, onions and garlic; stir over high
heat until onions are tinged with brown, about 8 minutes. Stir in curry
powder. Add broth and bring to a boil.

Sort and discard debris from lentils. Rinse lentils, then drain. Add to
broth. Cover and simmer until lentils are tender to bite, 30 to 35
minutes. If mixture is soupy, boil uncovered until liquid is just below
surface of lentils, stirring often.

Pour lentils into a shallow 3-quart casserole. (If making ahead, cool,
cover and chill up to 1 day.) Bake, covered, at 350ºF until lentils
absorb most of the liquid, about 30 minutes (if chilled, 1 to 1 1/4
hours). Uncover and sprinkle with cheese. Bake until cheese melts, about
5 minutes.

Serves 8 to 10.

B-man :wink: