Vegetarian Curry

175g/6oz. Lentils
2 Tbsp. Olive Oil
1 Large Onion chopped
2 Garlic Cloves crushed
3 Tbsp. Curry Powder
1 red sweet pepper, stalk and seeds removed, chopped
1 green sweet pepper, stalk and seeds removed, chopped
2 large carrots, peeled and chopped
2 14 oz (400 g. total) canned tomatoes, chopped
1 heaping Tbsp. tomato puree
1/2 pint (300ml) vegetable stock (make with a stock cube or bouillion powder)
4 oz (100g) frozen peas
6 oz (175g) mushrooms, wiped and quartered
1 courgette (small green zuchini), chopped

This makes 12-1 cup servings

1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (You can purchase a tin of pre-soaked lentils)
2. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions soften
3. Add peppers, carrots, and drained lentils and cook for 5 minutes, stirring all the time
4. Add the tomatoes, puree, stock, peas, ans bring to a boil, then simmer about 30 mintues until the lentils are tender
5. Add the mushrooms and courgettes and simmer for 5 minutes more




Number of Servings: 12

Recipe submitted by SparkPeople user LOLLIE67.