Red Lentil Stew With Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from Cooking Light magazine. This recipe uses an immersion blender but a regular blender could also be used. Ingredients:
1 cup plain nonfat yogurt |
1/4 cup fresh cilantro leaves |
2 teaspoons canola oil |
1 -2 large onion, coarsely chopped (3 cups) |
1 -2 red bell pepper, coarsely chopped (2 cups) |
6 garlic cloves, coarsely chopped |
1 tablespoon curry powder |
5 1/4 cups organic vegetable broth |
1 (14 1/2 ounce) can whole tomatoes, undrained |
1 lb dried small red lentil |
1 tablespoon fresh ginger, peeled and finely grated |
1/8 teaspoon ground cayenne pepper |
salt, to taste |
Directions:
1. Yogurt Sauce:.
2. Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt.
3. Cover and chill.
4. Lentil Stew:.
5. Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
6. Add curry; cook 1 minute, stirring constantly.
7. Add broth and tomatoes to pan; bring to a boil.
8. Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
9. Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
10. Serve lentil mixture with yogurt sauce.
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