Lentil Curry

INGREDIENTS:

• 2 cups split red lentils
• 500 g sweet potatoes, chopped
• 800 g potatoes, chopped
• 500 g  carrots, chopped
• 500 g zucchini, chopped
• 75 g frozen spinach
• 125 g onion, diced
• 40 g fresh ginger root, zested
• 2 cloves garlic, pressed
• 2 tbsp olive oil
• 2 cubes vegetable bouillon
• 2 tbsp dried curry powder
• 1 tbsp dried parsley flakes
• 1 tsp dried thyme
• 1 tsp dried coriander leaf
• 1 tsp dried cilantro
• 1 tsp ground cumin
• 1 tsp dried ground turmeric
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• Pinch dried cayenne pepper
• 8 cups water

INSTRUCTIONS:
Chop potato, sweet potato, carrots and zucchini and set aside. Dice onion, garlic and ginger and place in large stock pot with olive oil. Cook until softened, stirring to prevent from sticking. Add water to pot with bouillon cubes and bring to a boil. Add remaining ingredients. Stir frequently over first ten minutes to prevent lentils from sticking to the bottom of the pot. Reduce heat and simmer for 30 minutes. Makes 6 very large dinner servings or 12 small servings.