Curried Lentil Stew with Vegetables

• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1 tbsp (15 mL) mild curry paste or powder, or to taste
• Pinch cayenne pepper
• 2 cups (500 mL) diced peeled potatoes (about 2)
• 1 1/2 cups (375 mL) thinly sliced carrots (about 3)
• 1 1/2 cups (375 mL) vegetable or chicken stock
• 1/4 cup (50 mL) tomato paste
• 1 can (19 oz/540 mL) lentils, drained and rinsed
• Salt and freshly ground black pepper
• 1/4 cup (50 mL) chopped fresh cilantro or parsley
• Plain yogurt (optional)
• 8-cup (2 L) casserole dish with lid

1. In casserole dish, combine oil, onion, garlic, ginger, curry paste and cayenne pepper.
2. Microwave, covered, on High for 2 to 3 minutes, until onion is softened.
3. Add potatoes, carrots, stock and tomato paste.
4. Microwave, covered, on High for 10 to 14 minutes, stirring once, until vegetables are tender.
5. Add lentils.
6. Microwave, covered, on High for 3 to 5 minutes or until piping hot.
7. Season with salt, if required, and pepper to taste.
8. Sprinkle with cilantro and serve in heated bowls.
9. Top each with a spoonful of yogurt, if desired.
10. Variation:
11. This is a meatless stew but you can add about 1 1/2 cups (375 mL) diced cooked roast lamb, pork or ham along with lentils.

vegetable oil, onion, garlic, fresh ginger, curry, cayenne pepper, potatoes, carrots, vegetable, tomato paste, salt, fresh cilantro, yogurt

Taken from www.cookstr.com/recipes/curried-lentil-stew-with-vegetables (may not work)