Vegetable Lentil Curry
Peel onion and carrots. Halve onion and cut into strips. Slice the carrots. Slice the eggplant and zucchini in half lengthwise and cut into thin slices. Heat the butter in a saucepan and sauté all vegetables for 2-3 minutes, stirring occasionally. Add the turmeric, coriander and cumin and sauté for a few minutes. Rinse the lentils in a colander, add to the vegetables and pour in the broth. Simmer over low heat for about 15 minutes. Rinse and slice the red chile pepper into rings. Stir in the chopped cilantro and season with lime juice.
Divide between bowls and garnish with remaining cilantro leaves. Serve with rice, if desired.