Pink Lentil Curry. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 pound of pink lentils. 1 tablespoon canola oil. 2-3 cups chopped vegetables (onions, carrots, celery, cabbage. Curry powder to taste. 2-4 cloves garlic,*mashed. 1 tablespoon chopped ginger-root. Seasalt, cracked black pepper or soy sauce to taste. Hot cooked rice. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour.) Heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook stirring occasionally, until vegetables are barely tender. Add curry powder, garlic,ginger, pepper, salt or soy sauce. Stir, place cover and simmer until vegetables are tender. Add vegetables to lentil mixture. Toss together, and simmer for 10 minutes to blend flavors, serve over rice. Makes 6 servings.