CURRIED LENTILS

1/4 c. extra virgin olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and minces
1 tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
2 medium tomatoes, cored, seeded, and chopped
1 1/2 c. brown lentils, rinsed well
4 c. vegetable stock
2- 3" cinnamon sticks
3 medium zucchini, cut into 1/2" dice
1/4 c. chopped cilantro
salt and pepper
3 c. cooked basmati rice, hot

Heat oil over med-high heat. Add onions and garlic and cook, stirring frequently, until onions are translucent. Stir in curry powder, cumin, coriander and ginger. Cook, stirring constantly, for 1 minute.

Add tomatoes, lentils, stock, and cinnamon sticks to pan, and bring to a boil over med-high heat. Reduce heat to low and simmer mixture, uncovered, adding more stock if necessary, to keep ingredients just covered with liquid, for 40 minutes or until lentils are very soft.

Remove and discard cinnamon sticks. Add zucchini to pot, cover pot, and cook for 10 more minutes, or until zucchini is tender. Stir in cilantro and season to taste with salt and pepper.

Serve immediately over rice.