Recipe: Spicy Carrot and Lentil Curry

This meal is a good source of Vitamin A (important for healthy skin and eyes) and a great source of vegetarian protein, AND it warms you up on a chilly fall or or winter day.

Serves 4 to 6

Ingredients
1 Tbsp evoo (extra virgin olive oil)
2 cups sweet onions, diced
3 large garlic cloves, minced
2 Tbsp fresh ginger root, minced
1 Tbsp red curry paste
4 cups organic vegetable stock
2 cups carrots, peeled and diced
1/8 tsp crushed red pepper
1 cup dried red split lentils
1 cup frozen shelled edamame beans (soybeans), thawed
1/3 cup fresh cilantro, chopped
1/3 tsp sea salt
freshly ground black pepper

Directions

1. Heath oil in large saucepan over med-high heat
2. add onion, garlic, and ginger; saute 5 min or until soft and translucent. Stir occasionally
3. stir in curry paste and 1 cup stock to blend.
   
4. add carrots, and crushed red pepper
5. reduce heat to med-low, cover, and cook until carrots are crisply tender, about 5 min. Stir.
6. add remaining stock, lentils, edamame beans, and bring to boil.
   
7. cover, reduce heat, and simmer 10 minutes until lentils are tender
8. Stir in cilantro, salt and pepper
9. spoon into individual serving bowls and serve with crusty whole grain bread

recipe courtesy Alive magazine, Nov 2009