1/2 pound cooked salad shrimp
1 cup onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
4 cups water
1 cup dried lentils, rinsed
1 teaspoon curry powder
1 teaspoon chicken bouillon granules
1/2 teaspoon turmeric
1 teaspoon dried thyme
2 Roma tomatoes, chopped

1. Saute onion and garlic in oil in large saucepan.
2. Add water, lentils, curry powder, chicken bouillon,
turmeric, and thyme.
3. Cook over medium heat until lentils are tender, about
1 hour. Just before serving, add shrimp and heat
through. Garnish with chopped tomatoes.