Ingredients:
1 cup yellow lentils, thoroughly washed
2 garlic cloves, minced
1 medium onion, chopped
1 tomato, peeled and chopped
2 medium potatoes, peeled and diced
2 cups low sodium vegetable broth
1 cups water
½ lemon, juiced
1 teaspoon olive oil
½ teaspoon ginger
½ teaspoon chili flakes
½ teaspoon paprika
1 teaspoon curry powder
1 tablespoon dried mint
Salt and pepper, to taste

Instructions:
1. In a pot, heat the teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for a couple of minutes until fragrant.
2. Add the chopped tomato, ginger, chili flakes, curry powder, paprika, potatoes, and vegetable broth. Stir well and let it cook for 15 minutes on medium-high heat, or until the potatoes are cooked and tender.
3. Transfer the mixture to a blender and blend until smooth. Return the blended mixture to the pot.
4. Add the lentils and 1 cup of water to the pot. Cook on medium-low heat for 20 minutes, stirring every few minutes to prevent the lentils from sticking to the bottom of the pot.
5. After 15 minutes of cooking, add the dried mint to the stew. Let it simmer for another 5 minutes.
6. Turn off the heat and allow the flavors to meld for 10 minutes before serving.
7. Stir in the juice of half a lemon just before serving. Enjoy!

Yellow Lentil Profile:
Yellow lentils, often referred to as moong dal when split and husked, are a staple in many cuisines around the world, particularly in South Asian cooking. These small, yellow legumes are derived from mung beans, which are de-husked and split to create the tender, fast-cooking lentils we know and love. Unlike their whole green counterparts, yellow lentils have a mild, slightly sweet flavor and a soft, creamy texture when cooked. They are not just versatile in the kitchen but also incredibly nutritious, offering a rich source of plant-based protein, dietary fiber, and essential vitamins and minerals such as folate, iron, and magnesium, all of which contribute to overall health and well-being.

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