Curried Lentils and Veggies

  • 1 C. Lentils
  • 1 Medium Carrot
  • 1 Small onion
  • 1 C. Cauliflower
  • 2 Cloves garlic (minced)
  • 1 Piece ginger (minced)
  • Cilantro stems (minced) and leaves
  • 1 Tbsp Oil
  • Water
  • Garam Masala (or your own blend of Indian spices)
  • Black pepper

Sauté vegetables (all but cilantro leaves) in oil on medium heat. Add black pepper to the oil. After 2-3 minutes add lentils and enough water to cover. Simmer for 45 minutes adding water if needed to keep level with the bean and veggies. In the last 10 minutes add ½ tbsp of Garam Masala and stir. Turn off heat, add ½ tsp of salt and stir, add cilantro leaves on top and let sit for 10 minutes. Serve over rice.

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