Curried Lentils

Absolutely easy recipe, and low in calories.  Serve it with brown rice, or eat it on it's own.  Add more of the vegetables you like:  Carrots, potatoes, cauliflower, swiss chard.  Use Chic peas instead of lentils, they just need to cook longer.   Smother the whole thing in cucumber yogurt dressing.

1 cup dried, sorted and rinsed, lentils
1/2 large onion, diced
4 large ribs of Celery, diced
2 cloves of garlic, minced
2 Tablespoons of fat (I would use butter, or chicken fat)
1 Tablespoon curry powder (cumin, coriander, turmeric)
Dash of Cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon of ground black pepper
2 cups of stock, chicken or vegetable ***not tomato juice or based

Saute the onion in the fat for a couple of minutes over medium high heat, add the celery.  One minute, or less, before adding the stock, stir in the spices and garlic.  Bring the stock to a boil and add the lentils.  Stir, reduce heat to a simmer, and cover with the lid cocked.  Simmer for 30-40 minutes.

***Why not to use anything tomato when cooking lentils or legumes?  I'm not sure the science of it, but it will keep the legumes from absorbing liquid.