• 1 tablespoon oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 bunch carrots, grated
• 2 c. chicken or vegetable stock
• 1/2 cup split red lentils, washed
• 1-2 tablespoons crunchy peanut butter
• 1 tablespoon curry powder
• salt and pepper, to season
• yogurt, to garnish
• 2 tablespoons chopped cilantro

Heat oil in a non-stick saucepan. Add seeds. Fry until mustard seeds start to pop. Add the carrot. Stir. Let carrot ‘sweat’ for 10 minutes. Add stock and lentils.Simmer for 30 minutes. Add more stock if pan gets too dry. Add peanut butter, curry powder, and salt and pepper. Simmer until lentils are cooked to a thick consistency. Garnish with yogurt and cilantro. Serve on rice, naan or pita bread.