Beet Curry

Ingredients (use vegan versions):

• 2 cup yellow lentils
• 8 cup water
• 1 tablespoon turmeric
• 4 large beets cut into large dice
• 1 large onion cut into large dice
• 5 (or more) large cloves garlic, pressed
• 2 tablespoon cumin
• 1 tablespoon coriander
• 5-10 dried red chilies, crushed
• salt to taste

Directions:

Bring to a boil and then reduce to a simmer, stirring occasionally to
keep the lentils from sticking to the pot, which should be large.

While it simmers, prepare beets, onion, and garlic.

Spray a frying pan lightly with oil spray. Pop 2 T. black mustard
seeds over medium-high heat. Add garlic and onions, saute for a
minute or so, then add beats and reduce heat to medium-low. Cook,
stirring occasionally, for about 10 min. Add contents of the frying
pan to the lentil pot. Also add 2 T. cumin, 1 T. coriander, 5-10
dried red chilies, and salt to taste.

Simmer until the lentils start to disintegrate.

Serve with basmati rice.