Gentle Lentil Curry

2 cups green lentils, sorted and washed

6 cups of broth, vegetable or chicken

2 bell pepper, chopped

2 large onions

2 cups carrots, chopped

2 cups celery, chopped

1-2 tablespoons of a favorite curry powder

4-6 cloves of garlic, minced

crushed red pepper flakes to taste

1 handful cashews

Sauté onions, pepper, onion, carrots, and celery until golden and somewhat caramelized.  Add garlic and sauté for 1-2 minutes.  Add broth, lentils, and curry powder.  Bring to a boil.   Reduce heat and simmer for 45 minutes.  Measure about 1 cup  of the simmered lentils with broth and add to a food processor or blender.   Add a handful of cashews to the blender.  Blend until smooth.   May need to add a small amount of extra broth or water, if too thick.  Return the blended cashew and lentil mixture to the simmered lentils.   Season with crushed red pepper flakes if spicier curry is desired. Serve with brown basmati rice, quinoa, whole wheat low carb tortillas, or cornbread.