Indian-Spiced Lentil Stew by Barbara

1 tbsp curry powder (I use ~3 tbsps Patak’s hot curry paste, instead)
½ tsp cumin
½ tsp turmeric
½ tsp salt
1 glove garlic, crushed
1 cup milk (or soy milk)
1 tbsp oil
3 medium onions
1 ½ cans (28 oz/796 ml each) diced tomatoes, not drained
1 can (19 oz/540 ml) lentils, drained

In a small bowl, combine curry, cumin, turmeric and salt. Add garlic and milk, stir to combine well; set aside.

In a large saucepan over low-medium heat, heat oil and sauté onions, stirring occasionally for about 12 minutes, or until soft and just beginning to brown. Stir in milk mixture and cook until it thickens and bubbles, about 3 minutes. Stir in tomatoes, using a potato masher to mash tomatoes into smaller pieces. Stir in lentils and heat gently, uncovered for about 15-20 minutes.

Very nice served with naan or other hearty bread. And could you find a faster and easier soup to make?