Red Lentil Vegetable Stew

• 34 cup dried red lentil
• 2 12 cups water
• 2 tablespoons canola oil
• 1 large onion, halved and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 12 teaspoon curry powder
• salt
• 4 cups cauliflower florets
• 2 tomatoes, diced
• 1 12 cups frozen corn
• 1 cup peas, fresh or frozen
• 14 cup chopped fresh cilantro
• hot cooked rice

1. Add the lentils and water to a saucepan; cover and bring to a boil.
2. Lower the heat and simmer for 15 minutes.
3. In a large pot, heat the oil over medium-low heat.
4. Add in the onion; cook and stir occasionally until onion is slightly limp.
5. Add in garlic, cumin, garam masala, and curry powder; cook/stir for about 3 minutes.
6. Add in lentils and cooking liquid.
7. Season with salt to taste.
8. Add in the cauliflower; stir.
9. Bring to a simmer, cover and cook for 10 minutes.
10. Add in tomatoes, corn, and peas; continue to simmer for 5 more minutes.
11. Add in cilantro; stir.
12. Season further if desired.
13. Serve hot over rice.

red lentil, water, canola oil, onion, garlic, ground cumin, garam masala, curry powder, salt, cauliflower florets, tomatoes, corn, peas, fresh cilantro, rice

Taken from www.food.com/recipe/red-lentil-vegetable-stew-72751 (may not work)