Menu Plan Monday February 10, 2013

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, chopped (about 1 cup)
• 2 medium carrots, peeled and chopped
• 2 medium celery ribs, chopped
• 1 bay leaf
• 1 garlic teaspoon minced garlic
• 1 teaspoon garam masal
• 2 cups dried red lentils, picked over and rinsed
• 1 medium sweet potatoes peeled and cut in 1/2-inch dice
• 1 (14 1/2-ounce) can diced tomatoes in juice
• Coarse salt and black pepper

Instructions

1. In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
2. Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3. Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.