1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp salt
1/4 tsp pepper
1 small bay leaf
1 Tbsp olive oil
1 small onion, sliced vertically
1 stalk celery, chopped
3/4 tsps minced peeled fresh ginger
2 garlic cloves, minced
1 cup water
1 (14 oz) can fat-free, less-sodium chicken broth
1 (10 oz) can diced tomatoes w/ green chilies, undrained
1 small sweet potato, peeled and cubed
1/3 cup dried lentils
Hot cooked basmati rice

1 tsp curry powder 1/2 tsp ground coriander 1/2 tsp ground turmeric 1/4 tsp salt 1/4 tsp pepper 1 small bay leaf 1 Tbsp olive oil 1 small onion, sliced vertically 1 stalk celery, chopped 3/4 tsp s minced peeled fresh ginger 2 garlic cloves, minced 1 cup water 1 (14 oz) can fat-free, less-sodium chicken broth 1 (10 oz) can diced tomatoes w/ green chilies, undrained 1 small sweet potato, peeled and cubed 1/3 cup dried lentils

Combine curry, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium heat. Add onion and celery, to pan; cook 5 minutes or until tender, stirring frequently.

Stir in ginger and garlic; cook 1 minute, stirring constantly.

Add curry powder mixture; cook 2 minutes, stirring constantly.

Add water, broth and tomatoes; bring to a boil.

Stir in potato and lentils. Cover, reduce heat, and simmer for 1/2 hour.
Remove lid and cook until lentils are tender. Discard bay leaf.

Serve over basmati rice.

Note: Turmeric can stain some surfaces.