Part 89 (1/2)

SERVES 4 TO 6.

TIME: 1 HOUR.

There's always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not . . . lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti (page 221).

3 tablespoons grapeseed or peanut oil

1 large onion, chopped

1 large chile pepper (jalapeno or serrano), minced

2 large shallots

1 (-inch) piece fresh ginger, peeled and grated

1 large parsnip, peeled and chopped

2 teaspoons curry powder

teaspoon turmeric

teaspoon ground cinnamon

teaspoon ground c.u.min

teaspoon ground coriander

1 cups red lentils, sorted and rinsed

4 cups vegetable broth or water

1-2 pounds cauliflower (about one medium-size head), trimmed and sliced into small florets

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 teaspoons salt