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Curried Red-Lentil Stew With Vegetables

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Nutrition per serving    (USDA % daily values)
CAL
458
FAT
73%
CHOL
0%
SOD
54%

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Ingredients for 4 servings

6 tablespoons vegetable oil

1 medium onion, finely chopped

1 1/4 teaspoons salt

1 (2- by 1-inch) piece peeled fresh ginger, quartered

5 large garlic cloves, coarsely chopped

5 1/3 cups water

1 1/2 teaspoons curry powder

3/4 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 cup red lentils, picked over and rinsed

3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces

3 cups chopped trimmed spinach leaves (3 ounces)

1 cup frozen peas (not thawed)

1/2 cup chopped fresh cilantro

1/4 teaspoon cumin seeds

1/4 teaspoon dried hot red-pepper flakes

Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

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