1 lg. onion, chopped
1 lg. garlic clove, crushed
1 tbsp. olive oil
2 tbsp. cumin
1 tbsp. chili powder
1 tbsp. curry powder
1 c. lentils, rinsed & drained
4 c. chicken broth
1 (14 oz.) can plum tomatoes
1 med. eggplant, cubed
1 potato, peeled & cubed
2 c. sm. cauliflower flowerettes
1 med. carrot, 1/4" slices
1 c. frozen peas, thawed
1/4 c. chopped cilantro

Cook onion and garlic in oil until soft. Add cumin, chili powder, curry and salt to taste; cook 2 minutes. Add lentils and broth. Bring to a boil; reduce heat. Cover and cook 30 minutes. Add tomatoes with juice and eggplant. Cook 30 minutes. Add potatoes, carrots and cauliflower; simmer 15-20 minutes. Add peas and cilantro. Heat. Serve with Cucumber Raita (recipe is in vegetable section of cookbook).