Curried Lentils and Vegetables

- 2 Tbsp canola oil (30 mL)
- 1 medium onion, minced (1 )
- 2 cloves garlic, minced (2 )
- 2 tsp curry powder (10 mL)
- 1 tsp ground cinnamon (5 mL)
- 1/2 tsp ground cloves (2 mL)
- 1/2 tsp dried thyme (2 mL)
- 1 cup water (250 mL)
- 1/2 cup dried green lentils, rinsed (125 mL)
- 1 cup carrots, peeled and diced (250 mL)
- 1 medium sweet potato, peeled and cubed (1 )
- 1 can (14 ounces/398 mL) low sodium diced tomatoes (1 can)
- 1 Tbsp cooking sherry (15 mL)
- 1/4 tsp freshly ground pepper (1 mL)
1. In a large saucepan with lid, heat canola oil to medium. Add onion and saute until softened, about 5 minutes. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
2. Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
3. Season to taste with pepper and garnish with cilantro, if using. Serve.