Express Curried Lentils

Now I'm not a reeeeal curry or cumin kind of girl. I'm just not too used to those spices however, one of the ladies at work was eating this dish at lunch yesterday. It smelled yummy and just watching her loving it I HAD to as usual get the recipe.

I made it tonight and Marc and I will have it tomorrow. Now Marc is less a curry and cumin kind of guy but I am certain he'll love it. It is very natural tasting and the spices I'm not so familiar with are not overpowering in the least. It is high fibre and protein-rich. Now you can serve it up as a soup or you can dish it out over rice.

I'm showing 2 similar pictures so you can see my new placemats too. They have my favourite red colour in it along with some nice striping....and I'll tell you about my new spoons another time.

Express Curried Lentils
2 plum tomates
1 large sweet potato, cubed
2 tsp hot curry powder (I had regular curry powder and added some hot pepper flakes)
2 tsp ground cumin
1/4 cup smooth peanut butter
2 cups vegetable broth
1 large cauliflower, cut into florets
19-oz can of rinsed and drained lentils
1/2 large cut up red pepper
1 cup coarsely chopped cilantro

Chop tomatoes and sweet potatoes. Coat a large, wide saucepan wih vegetable oil and set over medium heat. Add the cumin and curry powder and stir until fragrant, about 1 min. Add tomatoes and sir often until they start to break down, 4-6 minutes. Stir in peanut butter and broth. Bring to a boil, then add sweet poatoes. Cover and reduce heat. Boil gently stirring often until almost soft, about 20 minutes or so. Then stir in cauliflower and lentils. When it returns to a boil, cover and stir often until cauliflower is as tender as you like, approx. 15-20 minutes. I cooked it slightly longer because I like it to cook so that the flavours jus mellow. Stir in cilantro. (I will add it tomorrow night when we eat it). Yum! Serve it with a yummmmmy bread.

This soup serves 3-4 people and each serving has 13 g of fibre.

Have something yummy today.... Judi xoxo