Vegetarian 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

1 cup Inari Long Grain Brown Rice

½ cup Inari Yellow Split peas

½ cup Inari Green Lentils



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, rice, peas and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until grains are 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.)