(by Bex O'Brian)
4 c. chicken broth (preferably homemade, but if store-bought, bone broth adds complexity) I c. red lentils 1/4 c. lentilles du Puy, or French lentils 2 - 3 T. good butter curry powder to taste (preferably Jamaican rather than Madras)
1 - 2 t. tomato paste, optional salt white pepper Throw everything in a pot, bring to a boil, then turn down to simmer.
Cook, stirring often, until softened, about 20 minutes.
Serve as a side dish or on crusty bread with lashings of good butter.
(Read Punch-Drunk With Freedom, the story that accompanies this recipe.)