For four servings:
One cup of yellow lentils, dried (no need to presoak)
2 or more cups of vegetable broth or chicken broth
curry powder to taste
Bring the broth and lentils to a boil. Simmer until lentils are tender and sort of a thick stew, but not dry (you may have to add more broth). Add the curry powder to taste closer to the end of cooking time. It will take around a half hour. Serve this over brown rice.
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I found yellow and red lentils at a little ethnic Indian/Pakistani store for about half the price that my grocery store sells them. As with anything, you just have to shop around.
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