Lentil Curry

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup lentils (colour irrelevent, i use red)
• 4 cups vegetable stock
• 1 medium onion (chopped)
• 3 garlic cloves (chopped or minced)
• 2 medium carrots (diced 1 cm)
• 2 celery ribs (diced 1 inch)
• 2 cups cabbage (1/2 small head, finely sliced)
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons curry powder
• 3 tablespoons fresh cilantro
• salt and pepper

Recipe

• 1 rinse lentils in strainer and sort through, removing debris.
• 2 heat 1 tbs broth in medium soup pot. saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
• 3 add garlic, carrots, celery, and cabbage. continue to sauté for another couple of minutes.
• 4 add curry powder and mix to bring out its flavour.
• 5 add rinsed and drained lentils, broth and tomatoes.
• 6 bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
• 7 add cilantro and season with salt and pepper to taste.
• 8 serve over rice / toast / etc.
• 9 notes:.
• 10 i rarely have fresh cilantro so substitute 1-2tbs dried coriander. usually end up forgetting it altogether though.
• 11 i play fast and loose with the quantities - very forgiving recipe.
• 12 servings are a guess, i tend to make lots and use up all the vegies i can find.