Indian Dahl

Not only will your taste buds be giddy, your heart will thank you too! This delicious recipe is from Caldwell B. Esselstyn's book, Prevent and Reverse Heart Disease.  There's some chopping that has to be done, but you basically throw it all in one pot and let it cook.  It's super easy!

 If served with brown rice, it serves 6.  If not, it probably serves 4

Ingredients
2 1⁄2 cups lentils (any color)
5 cups water
4 cloves garlic, chopped
1 onion, finely chopped
1 can of chopped tomatoes with green chilis (OR 1 tomato, chopped, and 1 jalepeno
1 1⁄2 tsp ground turmeric
2 tsp curry powder (optional)
handful of cilantro, chopped
1 carrot, shredded (or about 12 baby carrots, shredded)
1 bell pepper (any color), finely chopped
1 zucchini, finely chopped

Directions
1. Boil lentils in water for 10 minutes.
2. Add garlic, onion, tomatoes and chilies, turmeric, and curry powder and simmer, uncovered for 30 minutes.  If lentils are not yet cooked, cover and simmer for an additional 10 minutes or until soft.
3. Right before serving, add carrot, bell pepper, zucchini and cilantro.  Cook for 3 minutes only and serve.  The almost raw vegetables add the perfect crunch!

gluten free!