1 TBS. Olive Oil
2 medium jalapeno peppers
1 teaspoon cumin seed
3 cups veggie broth
1 cup red lentils
1 can whole peeled tomatoes (undrained)
4 carrots
2 medium potatoes
1 Tablespoon curry powder
1 Tablespoon lemon juice
1/2 cup frozen green peas
1 Tablespoon fresh cilantro
In saucepan, veggie broth, lentils,tomatoes with juice, carrots, potatoes, curry powder and lemon juice. Boil and then reduce and simmer for 30 minutes or until veggies are tender. Add jalapeno and peas, Simmer 5 minutes. Sprinkle with cilantro. Serve over brown rice if desire.
By: Susan
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