Lentils and Rice 1 tablespoon olive oil 1/2 cup chopped onion 1 tablespoon minced garlic 1/2 cup lentils 1 bottle dark beer 3 teaspoons Worchestershire Sauce 1 1/2 teaspoons cumin 1 teaspoon curry powder 1 teaspoon dried oregano small bay leaf 1/2 teaspoon salt 2 cups water 1/2 cup long grain rice Saute onion and garlic in olive oil over medium heat until onion is translucent. Add lentils and continue cooking 1-2 more minutes more. Add beer and seasonings, bring back to boil and then reduce heat to medium low and simmer for 20 minutes. Add 2 cups of water and return to boil. Add rice. Reduce heat to medium low and continue cooking until liquid is absorbed, about 20-25 minutes. Serve with juice of half a lemon over each bowlful. Makes 4 cups, 200 calories each.