1 cup brown lentils
1 cup vegan sausage crumbles
2 bay leaves
4-5 slices onion chopped
3-4 cloves garlic run thru press or chopped
.5 Tb curry powder (or as much as you like)
Fritos or your choice corn chips
salt to taste
1 or 2 tomatoes diced
1 med. onion diced
1/4 cup fresh cilantro chopped
1 small can drained sliced black olives
optional: 1 seeded & chopped jalapeno
juice of 2 limes
3-4 cloves garlic minced or pressed
Add enough water to cover lentil mixture by about 2 inches, and bring lentils, sausage, bay leaves, onion, garlic, & curry powder to a boil, then turn down to low and cook till water is absorbed and it is the consistency of chili (about 35 min.) Add salt to taste when it is done.
While it cooks, chop the tomato, onion, & cilantro, & add the olives. Juice the limes & press the garlic into the lime juice, then add to the Pico, thoroughly mix & let marinate.
Stir some Fritos into a hot bowl of lentils, & top with Pico. If you didn't use the jalapeno, a dash of Tabasco is very good on this. Go easier or heavier on the curry, garlic & lime according to your taste.