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Indian-Style Vegetable And Lentil Stew

Ingredients

• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 tablespoon olive oil
• 1 1/2 cups chopped carrot
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups water
• 1 6-ounce can tomato paste
• 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 sweet potato, peeled and cut into 1/2-inch pieces
• 1 cup red lentils
• 1/2 cup coarsely chopped cilantro

Directions

1. In a Dutch oven toast mustard and cumin seeds in hot oil over medium heat until fragrant and beginning to pop.
2. Add carrot, sweet pepper, onion, salt, and black pepper and cook, stirring occasionally, for 8 minutes.
3. Stir in the water, tomato paste, beans, drained tomatoes, lemon juice, garlic, curry powder, ground cumin, and red pepper flakes.
4. Bring to boiling.
5. Add sweet potato and lentils.
6. Reduce heat.
7. Simmer, covered, for 30 minutes, stirring occasionally.
8. Stir in cilantro before serving.

Attribution