Lentil And Veggie Curry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 inch gingerroot, minced
• 1/2 acorn squash, diced
• 2 carrots, diced
• 2 heads broccoli, cut into florets
• 1 cup brown lentils, rinsed and sorted
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dried chili (or to taste)
• 3 cups vegetable broth or 3 cups water
• 1 teaspoon salt

Recipe

• 1 in a large dutch oven or soup pot cook the onion in the oil over medium high heat. cook for about 5 minutes, or until tender and translucent. add the garlic and ginger, cook an additional 30 seconds.
• 2 add in all the remaining vegetables, the lentils and all of the seasoning except the salt.
• 3 stir until all of the veggies are coated with the spices. add the vegetable broth and bring to a boil.
• 4 i cook mine in a pressure cooker - so i bring it to a boil and allow to cook on high pressure for 15 minutes. then i let the pressure reduce naturally which takes an additional 20 minutes or so.
• 5 if you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
• 6 add the salt just before serving.
• 7 serve over brown rice.
• 8 delicious the next day as leftovers!