When I have time, nothing says "Sunday" to me as clearly as the chance to do some cooking for the coming week. I work a lot of hours, so coming home to something that's already made and easy to heat up is one way that I work on my physical presence in the world, as the alternative is too often a meal out or "cheese/crackers/martini."

Today I roasted a chicken, sliced the meat for sandwiches, and made chicken soup. I also tried this recipe from Washington Green Grocer, albeit w/ a bit of tweaking.

Olive oil
4 carrots, peeled and finely chopped
3 ribs celery, finely chopped
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons curry powder
7 cups water
1 pound dried lentils, rinsed and picked over
1 cup tomato puree or 1 (14.5-ounce) can crushed tomatoes
2 cups of chopped greens of your choice...I used [kale, which was the freshest green at Whole Foods this morning]. You can skip the greens too, but this is a great way to get them into your diet!
Salt and coarsely ground black pepper to taste

Drizzle a few tablespoons of olive oil into a dutch oven or stockpot and heat over medium-high heat. When the oil is hot, add chopped carrots, celery, and onion. Saute until the vegetables are just beginning to get tender. Add garlic and curry powder. Continue to saute, stirring, for another 2 to 3 minutes.

Add one cup of water to the pot, scraping up the browned bits at the bottom. Then stir in the remaining water, the lentils. Bring to a boil. Once the stew comes to a boil, stir, reduce heat, and simmer for about thirty minutes, stirring occasionally.

Check the lentils for tenderness at about 30 minutes. When they are fairly tender, stir in the tomato puree and the greens . Let simmer until the lentils are tender but not mushy.Taste for seasoning and adjust salt and pepper as necessary.

When you are ready to eat them, poach a couple of eggs, and lay them on top of the hot lentils. Dollop some plain yogurt on top and enjoy! You can serve it as is or with toast or tortillas, or pappadums...whatever you like.
Makes enough lentils for 8 servings.

I used red lentils and substituted a chopped (bit past lunchbox prime) apple for two of the carrots. Added a teaspoon and a half of Tumeric, which has demonstrated anti-cancer properties and which you won't even taste under the curry powder. I skipped the poached (my favorite) eggs, which, although they would add protein would also up the cholesterol content. This stuff smells so good cooking you can hardly stand it. It makes a lot; I ate a bowl; froze a lot, and put some in the fridge for the coming week.