Vegetarian Lentil Stew

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon cumin seeds, chopped, or 2 tablespoons ground cumin
• 1 teaspoon mustard seeds or 1/2 teaspoon dry mustard
• 1 pound lentils
• 6 cups water
• 6 plum tomatoes, chopped
• 3 zucchini, cut into 1-inch rounds
• Chopped fresh cilantro

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, garlic and ginger and saute until tender, about 10 minutes.
3. Mix in cumin and mustard and stir 2 minutes.
4. Add next 4 ingredients; bring to boil.
5. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less (Can be prepared 3 days ahead.
6. Cover and refrigerate.
7. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.
8. )Top with cilantro.

vegetable oil, onion, garlic, fresh ginger, cumin seeds, mustard seeds, lentils, water, tomatoes, zucchini, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/vegetarian-lentil-stew-134 (may not work)