Lentils, as I find them locally, are a convenient substitute when something needs "just a touch of beaniness" as for a beef stew or the like. They seldom benefit much from pre-soaking, and cook almost as quickly as rice.

There appear to be some "more exotic" ones available, and they may require slightly different preparation, but the common kinds are fine when you don't want to spend a lot of time and want to add a bit of "bean" to something.

Not really a good substitutes for the beans in a chili pot, but good for "lighter" stews or pot roasts, usually added after everything else is almost done.

"Curry powder" has many unidentifiable compositions, and one can make an entire culinary career out of finding the "perfect" one; but there seems to be little real difference in the majority of the "food mart" kinds. The selections available at the "ethnic markets" are scary enough that I usually leave them pretty much alone since I don't do a lot of "specialized" cooking.

Most of my recipes are very simple: "Kill it - Burn it - Eat it." (It's obligatory to tell "guests" "It'll be better the next time" or for variaty "Sometimes it comes out a little different.")

John