Curried Lentils And Carrots On Couscous

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Oxmoor House

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Ingredients

1 (14.5-ounce) can vegetable broth

1/2 cup dried lentils

1/3 cup chopped pecans

3/4 cup water

1/2 cup uncooked couscous

1 1/2 teaspoons vegetable oil

1 3/4 cups chopped carrot

1 cup chopped onion

1 garlic clove, minced

2 teaspoons sugar

3/4 teaspoon curry powder

1/8 teaspoon salt

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