Before making this recipe, soak 1 cup Iroquois hulled white corn in water overnight.
Drain and rinse.
Place corn in a 4-quart pot, add about 3½ quarts water, bring to a boil, reduce heat to medium and cook for 2-2 ½ hours until tender. (When cooked, 1 cup dried corn will double in size making about 2 cups cooked corn.)
Heat oil in a large pot over medium-high heat. Add onion and carrot and sauté until vegetables begin to soften, about 5 minutes.
Mix in cumin/curry powder and cayenne.
Add broth, hulled white corn, tomatoes and lentils.
Bring to a boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes.
Season to taste with salt & pepper.