Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: 4-6

Ingredients:

• 1 Tbsp. olive oil, plus more, if needed
• 1 small leek, white part only, chopped
• 1 large carrot, diced small
• 2 garlic cloves, minced
• 1 tsp madras curry powder
• ½ tsp ground cumin
• 1 bag lentils, rinsed and picked over
• 2 cups unsalted gluten-free vegetable stock
• Salt, to taste (roughly 1½ tsp.)

Directions:

1. Place 5 qt. Dutch oven or large pot over medium low heat and cover with enough olive oil to coat the bottom of the pot.
2. Once heated, add leek, carrot and garlic and sauté, stirring regularly, making sure not to brown the vegetables, for about 3-5 minutes.
3. Add curry and cumin and toss to coat. Sautee for an additional 1-2 minutes, until spices begin to toast and become aromatic.
4. Add lentils, vegetable stock, 2 cups of water and salt.
5. Raise heat to high and bring to a boil before covering and lowering to simmer for about 30 minutes until lentils are cooked, but not too soft. Add water, as needed.
6. Taste and adjust seasoning with salt and pepper.