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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
1 tablespoon finely chopped peeled fresh ginger |
3/4 teaspoon salt |
3/4 teaspoon fresh ground black pepper, divided |
2 tablespoons minced garlic |
2 teaspoons ground cumin |
2 teaspoons homemade curry powder |
1 teaspoon ground coriander |
2 1/2 cups water |
2 cups reduced-sodium fat-free chicken broth |
2 cups dried lentils |
3 bay leaves |
1 cup plain yogurt |
3/4 cup tomato puree |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
2. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
3. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
4. Uncover and cook 5 minutes or until most of liquid is absorbed.
5. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.
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