Curried Lentil and Vegetable Stew

• 1/2 cup French green lentils, picked over and rinsed
• 3 1/2 cups water
• Salt
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 medium leek, thinly sliced crosswise
• 1 tablespoon minced fresh ginger
• 2 teaspoons curry powder
• 2 plum tomatoes, coarsely chopped
• 1 tablespoon soy sauce
• 1 medium red potato, peeled and cut into 1/2-inch dice
• 1/4 pound okra, sliced crosswise 1 inch thick
• 2 ounces snow peas
• 2 packed cups baby spinach leaves (2 ounces)
• 1 tablespoon fresh lime juice
• Freshly ground pepper

1. In a medium saucepan, cover the lentils with 2 cups of the water and bring to a boil.
2. Cover, reduce the heat to low and simmer until the lentils are barely tender, about 20 minutes.
3. Stir in 1/2 teaspoon of salt.
4. Cover and cook until tender, about 5 minutes longer.
5. Meanwhile, in a large saucepan, heat the vegetable oil.
6. Add the garlic, leek and ginger and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
7. Add the curry powder and cook, stirring, until fragrant, about 3 minutes.
8. Add the tomatoes and cook, stirring, for 2 minutes.
9. Add the remaining 1 1/2 cups of water, the soy sauce and the potatoes.
10. Cover and simmer until the potatoes are tender, about 10 minutes.
11. Add the okra and simmer until just tender, about 3 minutes.
12. Add the snow peas and spinach and simmer until the snow peas are bright green, about 1 minute.
13. Stir in the lentils, add the lime juice and season with salt and pepper.
14. Serve hot or warm.

green lentils, water, salt, vegetable oil, garlic, crosswise, fresh ginger, curry powder, tomatoes, soy sauce, red potato, okra, snow peas, baby spinach, lime juice, freshly ground pepper

Taken from www.foodandwine.com/recipes/november-2007-curried-lentil-and-vegetable-stew (may not work)