Lentil Stew

• 1 c. lentils
• 2 c. water
• 1/2 tsp. salt
• 1 large chopped carrot
• 1 Tbsp. olive oil
• 1 c. onions
• 1/2 c. celery
• 1 tsp. curry powder
• 1/4 tsp. pepper
• 1/4 tsp. cumin
• 1 - 14 oz. stewed tomatoes
• 2 Tbsp. cornmeal
• 2 c. cooked rice

1. Rinse and drain lentils. Discard the colored ones.
2. In a 3 quart saucepan combine lentils, water and salt.
3. Heat to boiling. Reduce heat, cover, simmer for 15 minutes.
4. Add carrots and cook 10 more minutes till lentils are tender.
5. Meanwhile, in skillet, heat oil.
6. Add onion and celery and saute for 5 minutes.
7. Stir in curry powder, cumin and pepper.
8. In a cup, drain 1/4 cup of liquid from tomatoes.
9. Stir in cornmeal till smooth. Add this to curry mixture with the rest of tomatoes.
10. Heat to boil, stir constantly till thickened.
11. Fold in lentils and their liquid and cook 5 minutes.
12. Serve over rice.