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Prep Time: 6 Minutes Cook Time: 22 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Substitute vegetable broth for the chicken broth, double the serving size, and you have a delicious meatless entrée. Ingredients:
2 teaspoons olive oil |
3/4 cup chopped onion (1 small) |
2 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
1 cup dried small red lentils |
1 teaspoon hot curry powder (such as the spice hunter) |
1/2 teaspoon salt |
2 tablespoons mango chutney |
1 tablespoon chopped fresh cilantro |
1/4 cup plain fat-free yogurt (optional) |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add chicken broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid almost evaporates, stirring occasionally.
2. Stir in chutney; cook 1 minute or until thoroughly heated. Sprinkle with cilantro. Top each serving with yogurt, if desired.
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