Curried Carrots, Cauliflower and Red Lentils

2 tbsp. oil

1 medium onion, chopped

1 tbsp. curry powder

1 tsp. coriander

1/2 tsp. cumin

1 1/2 cups sliced carrots (2 medium-large carrots)

1/2 medium head cauliflower, cut into flowerets

1 cup red lentils, rinsed and drained

2 1/2 cups water

1 tsp. salt, to taste

Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.

Add the carrots and the cauliflower, and stir for a few seconds. Then add the lentils and the water. Mix well. Raise the heat and bring the mixture to a boil. Lower the heat, stir, and cover. Simmer for about 40 minutes, stirring occasionally, until the lentils have formed a thick puree. Add the salt and mix well.

Serves 4-6

Time: 1 hour