Madras lentils Curry (The Daily Green Recipie)

2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 red bell pepper, cut into 1/2-inch pieces
1 small cauliflower (2 pounds) cut into florets
3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons curry powder, preferably Madras
1 teaspoon ground cumin
1 teaspoon ground coriander
2 1/2 cups canned tomatoes, chopped, with their juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1 cup lentils, picked over and rinsed

1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stirring frequently 5 minutes or until tender.

2. Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.

3. Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.

4. Stir in peas and cook 1 minute, or until heated through.

Serving Size: Each serving is about 3 cups

Number of Servings: 4

Recipe submitted by SparkPeople user WILBEN.