Curried lentils and vegetables | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 tsp (10 mL) curry powder
• 1 tsp (5 mL) ground cinnamon
• ½ tsp (2 mL) ground cloves
• ½ tsp (2 mL) dried thyme
• 1 cup (250 mL) water
• ½ cup (125 mL) dried green lentils, rinsed
• 1 cup (250 mL) carrots, peeled and diced
• 1 medium sweet potato, peeled and cubed
• 1 (14 oz / 398 mL) can low sodium diced tomatoes
• 1 tbsp (15 mL) cooking sherry
• ¼ tsp (1 mL) freshly ground pepper
• Chopped cilantro, optional garnish