Wash the lentils, add to soup stock, cover and sinner gently until tender, 1 1/2 to 2 hours. Then put the lentils through a sieve. The pulp should be the consistency of thin gravy. Meanwhile, heat the butter, add the curry powder and onions and fry slowly for 1 minute. Add the lentils and sinner for 20 more minutes. Serve with boiled rice. Dhal made with split peas: use prepared split peas in place of lentils and proceed as for making Dhal. 1 BENNETT, Victor The Complete Bean Cookbook Bonanza Books. New York MM Format by John Hartman Indianapolis, IN