Instructions: In a 2 1/2 quart saucepan, brown the onions in the butter.

Add the salt, curry powder, and drained lentils. Cook for 10 minutes, stirring frequently.

Add hot water and simmer until the water has been absorbed. Add some of the sour cream.

Simmer gently until the lentils are as soft as mashed potatoes.

Beat in the remainder of the sour cream.

Fold in hard-cooked eggs.

Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins.

Makes 4 to 6 servings.

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