Indian-Spiced Lentils and Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
6 ounces lean ground lamb |
1 teaspoon red curry powder |
1 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
1 1/2 cups chopped onion |
3/4 cup chopped carrot |
1 jalapeño pepper, chopped |
5 garlic cloves, minced |
1 tablespoon tomato paste |
3/4 cup brown lentils |
2 cups fat-free, lower-sodium chicken broth |
1 cup water |
3/4 cup light coconut milk |
1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped |
1/4 cup 2% reduced-fat greek yogurt |
1/4 cup cilantro leaves |
Directions:
1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.
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