This is from Rick Bayless’s MEXICAN EVERYDAY.  I make it frequently; it’s a foolproof method and a great way to use up leftover salsas and hot sauces.  It’s easily adapted by adding other vegetables, keeping it vegetarian, or making it more of a meal by adding a protein.  This is an easy and inexpensive meal. 
Indian-Spiced Lentils with Kale
Serves 4 as a side dish
This recipe comes together quite easily.  Watch the lentils.  Depending on the type you choose, the cooking times can vary.  The recipe is adapted from the magazine, COOK’S ILLUSTRATED. 
Use common brown or green lentils or whole red lentils (called masoor lentils) in this dish.