Lentil and Vegetable Curry

Ingredients

• 1 cup dried lentils, rinsed and drained
• 2 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup mixed vegetables (such as bell peppers, carrots, zucchini)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked brown rice or naan bread for serving

Nutritional Information (per serving, excluding rice/naan)

• Calories: 320
• Protein: 18g
• Fat: 2g
• Carbohydrates: 60g
• Fiber: 15g
• Micronutrients: Rich in plant-based protein, fiber, Vitamin A, Vitamin C, and various minerals.

Preparation

1. In a large pot, sauté onions and garlic in olive oil until softened.
2. Add curry powder, turmeric, and cumin, and cook for another minute until fragrant.
3. Add lentils, diced tomatoes, mixed vegetables, and vegetable broth to the pot.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and the curry has thickened.
5. Season with salt and pepper to taste.
6. Serve hot over cooked brown rice or with naan bread.
7. Garnish with fresh cilantro before serving.