1 onion, chopped
3 garlic cloves, pressed
1-2 teaspoon curry powder (medium)
1 teaspoon cumin
8 cup vegetable stock
1/4 cup dried lentils
1 big can tomatoes, chopped (with juice)
1 small can corn
1/2 small spaghetti squash cooked and formed into spaghetti with a fork
1/4 cup white or brown rice
1/4 cup elbow macaroni
1- In a big pot, sauté onions and garlic in olive oil. Add curry powder and cumin.
2- When onions are transparent, add stock and lentils and bring to a boil.
3- Reduce to simmer and add chopped tomatoes and juice.
4- If using brown rice, add 10 minutes after adding the lentils, if using white, add after 25 minutes along with the can of corn.
5- After 35 minutes, add pasta and spaghetti squash.
6- Simmer until rice and pasta are cooked.