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1
Rinse lentils in strainer and sort through,
removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion
in broth over medium heat for 5 minutes stirring
frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue
to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and
tomatoes.
6
Bring to a boil, reduce heat to medium low, and
simmer uncovered until lentils and vegetables are
tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to
taste.
8
Serve over rice / toast / etc.
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