Vegetable Curry
with Lentils

6 servings

• 2 Tablespoons Vegetable Broth
• 1 cup chopped onions
• 1 Tablespoon minced garlic
• 1/2Tablespoon minced jalapeno peppers
     (or diced green chilis)
• 2 teaspoons minced fresh ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon curry powder
• 1 cup dried lentils
• 4 cups water
• 2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1 small butternut squash, peeled, cut
     into 3/4-in cubes (about 2 cups)
• 1 large potato, peeled, cut into 1-in cubes
• 2 cups cauliflower florets
• 1 cup sliced carrot
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro
• 3 cups cooked rice or couscous

Spray nonstick oil into bottom of dutch pot., Heat vegetable broth over medium-high heat. Add onions and cook until softened, 5 minutes. Add garlic, jalapeno (or diced green chilis), ginger, cumin and curry; cook until fragrant, 30 seconds. Add lentils, water, salt and pepper; bring to a boil. Reduce heat and simmer 30 minutes.

Stir in squash, potato, cauliflower, and carrots. Cook until vegetables are tender, 25 to 30 minutes more. Add peas and cook until heated through. Stir in cilantro.

Serve with rice or couscous and to cool things down, some yogurt.

Bon appetit!