Dinner tonight was a favorite of mine: lentil curry plus some salad-y side dishes, which included super-duper coleslaw (I added cucumbers, sweet red peppers, cabbage, carrots, and homemade coleslaw dressing), cold marinated beets (with olive oil, balsamic vinegar, and sea salt), and boiled eggs with seasoned salt. I took the leftover boiled eggs and made deviled eggs, and golly, they're almost gone--all four of us love those.
Cook the lentils in water with some veggie bouillon, salt, and a bay leaf, add in some diced carrots to soften, and separately, in a frying pan, saute onions and garlic, then add in the cooked lentils and carrots, some salt, curry powder, lemon juice, turmeric, and parsley (I loosely base this recipe off of one in the More with Less cookbook).
I really enjoyed all the textures and flavors in this meal. Gochisohsamadeshita!