Curried lentils

[senior citizen]

CURRIED LENTILS
You won't miss the meat


1 tablespoon olive oil
1 medium onion, finely chopped
2 tablespoons curry powder
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
1 cup brown lentils, picked over, well rinsed, and drained
(the same bag of dried lentils you would use for Italian lentil soup.)
1 large can Contadina "crushed tomatoes" (or fresh tomato equivalent)
Kosher salt
Plain low-fat yogurt, for serving (optional)
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In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat.

Add onion, and cook, stirring frequently, until softened, about 7 minutes.

Add curry powder to the onion mixture; cook, stirring constantly, 1 minute. (curry powder has most of the various spices)

Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt .

Bring mixture to a boil.

Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes.

Serve immediately with yogurt, if desired.