- canola oil - 2 items. spoons
- bulb - 1 cup
- carrots - 2 pieces (sliced)
- celery - 2 Pieces (chopped)
- bay leaf - 1 piece
- clove garlic - 1 piece
- curry powder - 1 1/2 teaspoons
- brown lentils - 2 glasses (dried)
- sweet potatoes - 450 Grams
- green beans - 270 Grams
- a can (450 g) of sliced tomatoes in its own juice - 1 piece
- cilantro - 1/2 cup
- Salt and black pepper - - To taste
In a large saucepan, heat the oil over medium heat. Add onions, carrots, celery and bay leaf. Cook, stirring until the vegetables are soft, from 5 to 7 minutes. Add the garlic and curry powder and cook until the fragrance appears, about 1 minute. Add 7 cups of water and lentils. Bring to a boil, reduce heat, cover and cook for 10 minutes. Add the potatoes and continue to cook under the lid until the lentils and potatoes are ready, about 15 minutes. Add green beans and tomatoes with juice. Cook for 2 to 4 minutes. Remove the bay leaf. Add coriander, season with salt and pepper. Serve with yogurt.
Servings: 6