1 (12 ounce) package Oilerie Crimson Lentils
1 (1 ounce) package Oilerie dried Shitake Mushrooms, reconstitued & not drained
2 Tbl chicken flavored soup base
1 or 2 Tbl curry powder
2 tsp Curt's Table Spice
2 large ripe tomatoes, chopped
1 medium onion, grilled just until soft and cut into eighths (onions may be grilled and frozen for later use in any dish)
1 cup cooked meat, chopped. Optional. Excellent for leftover chops, steak, chicken etc.

Place the lentils in a large saucepan and just cover with cold water. Bring to a boil and cook for 2 minutes. Reduce heat to a simmer and cook for an additional 15 to 20 minutes or until the lentils are soft. Keep adding hot water to the cooking lentils to just barely cover. While the lentils are cooking place the dried mushrooms in a bowl just big enough to hold the entire package. Pour boiling water over the mushrooms until the water just covers the mushrooms. Let this steep for the 20 minutes that the lentils are simmering.

When the lentils are tender pour the reconstituted mushrooms, liquid and all into the saucepan. Add the soup base, curry powder and Curt's Cooiking Spice to the saucepan and stir. Add the tomatoes, onions and if using, the meat to the pan. Cook for 5 minutes and adjust the seasonings. Cook for an additional 5 minutes and serve by the bowl.

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