Instructions: In a 5 to 6 quart pan, combine oil, onions, and garlic; stir over high heat until onions are tinged with brown, about 8 minutes. Stir in curry powder. Add broth and bring to a boil.

Sort and discard debris from lentils. Rinse lentils, drain, and add to broth. Cover and simmer until lentils are tender to bite, 30 to 35 minutes. If mixture is soupy, boil uncovered until liquid is just below surface of lentils; stir often. Pour lentils into a shallow 2 1/2 to 3 quart casserole. Bake, uncovered, at 350F degrees until lentils absorb most of the liquid, about 30 minutes. Uncovered and sprinkle with cheese.

Bake until cheese melts, about 5 minutes more.

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