Curried Red-Lentil Stew with Vegetables

From the April 2007 issue of Gourmet. Recipe here.

Ok, I know this is green and not red. I have no idea why. Regardless, it is absolutely delicious. I didn't make the spice oil topping, but it was still good without it.

Ladled over brown rice and ready to eat. In fact, I overate this at dinner with two buttered whole-wheat rolls. Uggg...my stomach. But it was so good! I think the secret is in the garlic-ginger puree...