| ||||
| 1 | | large | | onion, chopped |
| 2 + | cloves | garlic, minced | ||
| 1/4 | pound | water | ||
| 2 | Tablespoons | cumin | ||
| 2 | Tablespoons | chili powder | ||
| 2 | Tablespoons | curry powder | ||
| 4 | Cups | vegetable broth | ||
| 1 | Cup | lentils | ||
| 1 | 15-ounce can | stewed tomatoes | ||
| 2 | large | potatoes, peeled and chopped | ||
| 2 | Cups | cauliflower florets | ||
| 2 | carrots, sliced | |||
| 1 | Cup | frozen peas | ||
| 1/4 | Cup | cilantro, chopped | ||
 | ||
| Place onion and garlic in a large pot with water to cook, stirring for a couple of minutes.
Add 1 T. each of cumin, chili powder, and curry powder and stir to coat. Add the
vegetable stock and lentils. Mix well, bring to a boil, reduce the heat, cover, and cook
for 30 minutes. Add the tomatoes, potatoes, cauliflower, and carrots. Add another Tablespoon each of cumin, chili powder, and curry, if desired (this is a good time to taste). Continue to cook for another 30 minutes. Stir in the peas. Cook for 5 minutes. Remove from the heat and stir in the cilantro. If curry taste too strong, add 1/2 teaspoon sugar and turn off stove. |
