Cook Puy lentils in ample water with half an onion, bay leaf and other herbs like sage and thyme. Add some salt at the end.
Stir fry a thinly sliced onion in vegetable oil. Add garlic, curry powder, shredded chilipepper, red bellpepper strips, and sliced (wild) mushrooms. Season.
When done, stir in a good dollop of crème fraîche or sour cream and serve over the drained lentils.
Who said cooking for one was a hassle?