Curried Lentils

Yield: 4 servings

1½ teaspoons oil

½ cup onions, chopped

½ cup carrots, diced small

1 large garlic clove, minced

¼ teaspoon fresh ginger, finely minced 1 serrano pepper, sliced, optional

½ teaspoon curry powder

¼ teaspoon ground cumin

1⁄8 teaspoon salt

1 cup lentils

2½ cups vegetable stock, plus more if necessary

Heat oil in a medium pot over medium-high heat. Add onions and carrots and cook, stirring frequently, until onions are fully translucent, about 5 minutes. Add garlic, ginger and serrano pepper if using. Cook, stirring, 30 seconds.

Add curry powder, cumin and salt, and stir while cooking for 30 seconds. Add lentils and stir until thoroughly coated with spices. Stir in stock. Raise heat to bring to a boil, then lower to a low simmer. Cook until lentils are cooked and completely soft, about 20 minutes. Add more broth if necessary to keep lentils moist while cooking.

Taste and add salt if needed. Serve over white rice.

Per serving: 209 calories; 2g fat; 1g saturated fat; no cholesterol; 12g protein; 36g carbohydrate; 4g sugar; 6g fiber; 432mg sodium; 31mg calcium