Bitsy's Kitchen. Indian Lentil and Vegetable Stew

Indian Lentil and Vegetable Stew
1/2 cup yellow lentils or split peas, rinsed, drained 1/2 tsp. turmeric 1 Tbsp. + 1 tsp. vegetable oil 2 tsp. mustard seeds 1 serrano chile, thinly sliced (wear gloves to prevent irritation)	3 garlic cloves, minced 1 (10 oz.) pkg. frozen Brussels sprouts, thawed 1 cup canned diced tomatoes (no salt) 1/2 tsp. salt 1 Tbsp. fresh lemon juice 1 Tbsp. chopped cilantro

In a medium saucepan, combine the lentils, turmeric and 1 cup water; bring to a boil. Reduce the heat and simmer until the lentils are soft, about 30 minutes. Transfer to a blender or food processor and puree.

In a large nonstick skillet, heat the oil. Add the mustard seeds; cook, covered, until the popping subsides, 1-2 minutes. Add the garlic and chile; cook, stirring, about 1 minute.

Stir in the Brussels sprouts, tomatoes, salt and 3/4 cup water; cook, covered, until the Brussels sprouts are tender, about 10 minutes. Stir in the pureed lentils; cook until heated through, about 5 minutes. Remove from the heat and stir in the lemon juice and cilantro.

SERVING PROVIDES: 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat
PER SERVING: 205 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 350 mg Sodium, 31 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 107 mg Calcium