Lentil Stew with Curry Paste - yield 4 servings

1 tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery with leaves, chopped
4 cups chicken or beef stock
Juice and pulp of 1 lemon
1/2 cup lentils
1 cup sweet corn kernels
2 cloves garlic
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp turmeric
1/2 tsp hot pepper sauce, or to taste

In a large stockpot, warm oil over medium heat and add onion, carrot, and celery and saute, stirring , until vegetables have wilted and are fragrant, about 7 minutes.
Add stock, lemon juice and pulp, lentils, and cornand bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
In a spice grinder or a mortar and pestle, combine garlic, cumin, coriander, turmeric and hot pepper sauce, then grind into a paste.
When stew is ready, add paste and stir well to combine. Simmer for an additional 15 minutes, or until lentils are tender.
Serve hot. This mixture is good with warm pitas or topped with plain low-fat yogurt.