Chickpea-Lentil stuff: I pretty much followed my old faithful Chana Masala recipe and added lentils and some additional spices. 

So, the recipe:

Saute a small-medium onion and a few cloves of garlic in olive oil.

Add about a cup and a half of water, 2 tablespoons tomato paste or ketchup, one tablespoon lemon juice, and a whole lot of curry powder and cumin. 

Add a can of chickpeas, drained, and about a cup of lentils.

Add some garam masala (coriander, cardamom, cumin, curry powder, basically). 

Cook at medium heat for about 15 minutes, adding water as needed. 

Add a tablespoon or so of margarine and some crushed red pepper and cook an additional 5-10 minutes. 

Serve over basmati rice.