I didn't feel like going to the supermarket today so I adapted this curry using ingredients I had on-hand from a recipe in the latest CSPI Nutriton Action Healthletter. I combined 1 cup of red lentils in a medium pot with 1/2 tsp turmeric, 2 cups vegetable broth and 2 cups water (the package and recipe both called for 4 cups water - but I had to drain quite a bit off so next time I would use less). I brought to a boil and then reduced the heat to simmer. In the meantime I sauteed 1/2 a zucchini with some crushed garlic in a little olive oil until tender, then added 2 pieces of chopped crystalized ginger (I didn't have any fresh on hand), a few sprinkles of chili powder, and garlic salt, garam marsala and curry powder (a couple hearty shakes of each). Then I stirred in one can of Muir Glen fire-roasted tomatoes (so happy to see no BPA-added to the can lining on the label!), and let it simmer until the lentils were done. I then drained the lentils and added them to to veg mix and let simmer a few more minutes to blend flavors. Just before serving I added some chopped fresh cilantro. My husband and I both loved it, and even our daughter thought it was pretty good. The fussy son, not so much, but will keep trying to introduce him to new things!