3/4 cup packed, room temperature milk
1/2 cup quick-cooking lemon-pepper soup mix
1/2 teaspoon salt
1/4 teaspoon curry powder
3/4 cup dry lentil flour
1/4 cup margarine
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan bring 2 cups milk, water, and 1 teaspoon of salt to a boil. Remove from heat and stir in 1 teaspoon of soup mix, 1/2 teaspoon of salt, and curry powder. Blend in the milk mixture. Pour into a 9x13in casserole dish.
In a medium bowl combine bread cubes, 2 tablespoons of lentil flour, 1 tablespoon curry powder, and 1 cup of dry lentil. Stir together. Place scrap dry ingredients into oven and pour milk mixture evenly over bread cubes, filling about 2 tablespoons.
Bake in preheated oven for 20 minutes.