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"I threw this quick lentil dinner together in less than half an hour, then forgot about it simmering on the stovetop while I put out a few metaphorical fires started by the kids. When I came back to it, 20 minutes later, it had overcooked and scorched a bit on the bottom. It was still good, though a bit mushier than the recipe&amp;#039;s desired results. No worries; red lentils are equally delicious cooked to mush. I may add chicken stock to the leftovers and eat it as a soup, though.   This recipe is from Wednesday Night Is Vegetarian. Make sure you head over to yesterday&amp;#039;s post to enter to win the entire series (or purchase them here).   I started by cooking a minced onion in oil until it was tender, then added a couple minced garlic cloves and 2 teaspoons curry powder (the recipe called for red, but I used what I had on hand instead). I added one 14-ounce can each light (lite) coconut milk and vegetable stock and 1/2 cup water.   Once that had come to a simmer, I added 1 pound red lentils, most of a head of cauliflower, separated into florets, and 1 red bell pepper cut into pieces. Cover and simmer 10 to 12 minutes, until the lentils are tender but still hold their shape. I served mine with rice, plain yogurt and hot sauce.  More from Wednesday Night Is Vegetarian:  Rigatoni with Pesto and Chickpeas Sweet Potato Lasagna Stovetop Spinach and Swiss Cheese Strata \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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