Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 can (14 oz) diced tomatoes, undrained

1 cup vegetable broth

1 cup dry red lentils, rinsed

2 cups mixed vegetables (such as carrots, green beans, and cauliflower), chopped

Salt and pepper to taste

2 cups cooked brown rice

Instructions:

Heat the olive oil in a large pot over medium-high heat.

Add the onion and garlic, and sauté until softened, about 5 minutes.

Add the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.

Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.

Add the mixed vegetables to the pot and simmer for an additional 10-15 minutes, or until the vegetables are tender.

Season with salt and pepper to taste.

Serve the vegetable and lentil curry over cooked brown rice.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

330 calories

16g protein

59g carbohydrates

5g fat

16g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.