Heritage Grain & Pulse Curry Stew


2 tablespoons olive oil

1 large onion, chopped

2 medium sized russet potato, peeled, chopped

2 to 3 medium sized carrots, peeled, chopped

1 tablespoons curry powder

½ tsp tumeric powder

1/4 teaspoon cayenne pepper or 1 dried chili pepper crushed

6 cups low-salt vegetable broth

1 28-ounce can diced tomatoes in juice

2 cups Inari Heritage Grain & Pulse International Mix



Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)