6-8 servings

1 large onion, peeled and chopped
1 tablespoon curry powder
1 tablespoon fresh ginger, peeled and grated or chopped in a chopper until fine
1 teaspoon ground cumin
1 teaspoon coriander
3 cardamom pods
½ teaspoon garam masala
2 stalks celery, chopped into ¼ inch pieces
3 medium sweet potatoes, any variety unpeeled and cut in ¾ inch chunks
3 large cloves garlic, minced
32-ounce organic vegetable broth
16 ounces dried red lentils, rinsed
5 cups water
2 cups vegetable of choice, fresh or frozen broccoli or green beans are my favorites
Cilantro for garnish

Heat a six-quart non-stick pot over medium-to-medium high heat until a drop of water sizzles on the surface. Add onions and dry sauté. Let them cook without stirring for several minutes, until they begin to brown around the edges. This step allows flavor to develop and intensify. Add a small amount of water, Stir. Then add the spices: curry powder, fresh ginger, cumin, coriander, cardamom pods, and garam masala. Cook 2 minutes stirring in a small amount of water if needed so it does not scorch. Add celery, garlic and sweet potatoes and part of the vegetable broth. Cover and sauté for about 10 minutes or until potatoes are nearly tender. Stir occasionally. Add the remaining vegetable broth, rinsed red lentils and water. Heat to boiling. Reduce heat, cover and simmer for 10 more minutes or until lentils are tender, stirring occasionally. Add the vegetables and cook until your vegetables of choice are done to desired texture. Remove cardamom pods if you are able to find them. They usually float to the surface. If you cannot find them, they will not hurt you and you will find them while eating.
Serve as is or over a whole grain like quinoa or brown rice. Garnish with fresh cilantro (can sub basil if not a cilantro fan).