Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dried lentils -- rinsed
                        -- (green, red, or brown)
   2      tablespoons   vegetable oil
   1      medium        onion -- diced
  12                    mushrooms -- sliced
   1      small         zucchini -- diced
   2                    tomatoes -- cored and diced
   4      cloves        garlic -- minced
   1                    jalapeno pepper -- seeded and minced
   1      tablespoon    fresh ginger root -- minced
   1      tablespoon    curry powder (Madras style)
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander -- or
                        garam masala
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
   2      cups          white potatoes -- unpeeled, diced
   2                    carrots -- peeled and diced
   8                    broccoli florets -- or
                        cauliflower florets
   8      cups          hot cooked rice

Preparation:

Place the lentils in plenty of water to cover and cook until tender (see package for time; 30 to 45 minutes). Drain the lentils in a slander, reserving 2 cups of the cooking liquid, and set aside. Heat the oil in a large saucepan over medium heat and add the onion, mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1 minute more. Blend in the lentils, reserved cooking liquid, potatoes, and carrots and cook over low heat for 35 to 40 minutes, stirring occasionally. Add the broccoli and cook for another 5 to 10 minutes until broccoli is fork tender. Remove from the heat and serve with basmati rice. A cucumber raita or plain, lowfat yogurt make a soothing accompaniment.