Green Lentil Curry

2 c Dried lentils; rinsed
2 tb Oil
1 md Onion; diced
10 Mushrooms; sliced (up to 12)
1 sm Zucchini; diced
2 Tomatoes; diced
4 Cloves garlic
1 Jalapeno; minced (I used 4)
1 tb Minced ginger root
1 tb Madras curry powder
1 ts Cumin
1 ts Ground coriander
1 ts Salt
1/2 ts Black pepper
2 c Potatoes; diced
2 Carrots; diced
8 Broccoli or cauliflower florets

Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.

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