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To cook the dry lentils in the same pan as the coney sauce, saute the onion and garlic; add the lentils and 4 cups of water. Bring to a boil, cover, and reduce heat to simmer for 17-20 minutes. Then, follow the directions below.
To cook dry lentils, separately, in a medium saucepan, combine the lentils and 4 cups of water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool.
Or use steamed or canned lentils (drained)
If using alternative meat, cook in the pan according to the package instructions, except skip any unnecessary oil.
Place the garlic and onion in a medium-sized skillet and cook on medium until translucent.
Add the cooked lentils (or see lentil preparation options above), or use the aternative meat and brown in the pan.
Add the remaining ingredients and cook until combined.
Keep on heat on low until ready to serve, simmering the sauce. or cThe sauce will thciken as it cooks.