|Yellow lentils||1 Cup (16 tbs)|
|Sunflower oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomatoes||1⁄2 Pound, chopped|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped green beans||1 Cup (16 tbs)|
|Chopped scallions||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
1. Place the lentils and 1 teaspoon of the turmeric in a medium-size saucepan with 2 cups of water and bring to a boil over medium-high heat. Cover the pan, reduce the heat to low and simmer 30 min-
utes, or until the lentils are just tender; set aside to keep warm.
2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium-high heat Add the garlic and saute 30 seconds, or just until fragrant. Add the tomatoes, carrots, green beans, scallions, parsley, cumin and salt, and cook, stirring frequently, 5 minutes, or until the vegetables just begin to color. Add the lentils and any liquid in the saucepan, the remaining oil and turmeric, and cook, stirring, another 5 minutes, or until the lentils are heated through and the vegetables are crisp-tender.