Curried Lentil and Tomato Stew with Marsala Graham

This hearty Curried Lentil and Tomato Stew brings together the wholesome flavors of lentils and ripe tomatoes, enhanced by aromatic curry powder and sweet Marsala graham. The dish is rich in protein and fiber, making it a nutritious and satisfying option for any meal. Its balanced blend of traditional and creative elements makes it a delightful vegetarian dish that's perfect for cozy dinners.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 tablespoons curry powder
• 1/2 cup Marsala graham
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
3. Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, Marsala graham, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
5. Taste and adjust seasoning if necessary. If the stew is too thick, add a bit more vegetable broth to reach desired consistency.
6. Serve hot, garnished with fresh cilantro.