• 2 cups dried lentils, rinsed
• 2 T oil
• 1 med onion, diced
• 10-12 mushrooms, sliced
• 1 small zucchini, diced
• 2 tomatoes, diced
• 4 cloves garlic
• 1 jalapeno, minced (I used 4)
• 1 T minced ginger root
• 1 T Madras curry powder
• 1 t cumin
• 1 t ground coriander
• 1 t salt
• 1/2 t black pepper
• 2 cups potatoes, diced
• 2 carrots, diced
• 8 broccoli or cauliflower florets

Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.
serves 6-8

From:
Posted By:Kit Anderson