Directions:
- Combine yogurt and cilantro in beaker of an immersion blender; blend until cilantro is finely chopped. Cover yogurt sauce, and chill.
- Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes or until tender. Add curry; cook 1 minute, stirring constantly. Add broth and tomatoes to pan; bring to a boil. Stir in lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
- Using an immersion blender in pan, coarsely puree lentil mixture. Stir in red pepper. Serve lentil mixture with yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.2 Kcal (1512 kJ) | ||
| Calories from fat | 53.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 852.52mg | 36% | |
| Potassium | 954.87mg | 20% | |
| Total Carbs | 58.84g | 20% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 20.51g | 82% | |
| Protein | 19.36g | 39% | |
| Vitamin C | 55.8mg | 93% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 26.6mg | 148% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 107.75 Kcal (451 kJ) | ||
| Calories from fat | 16.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 9% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 2% | |
| Sodium | 254.31mg | 36% | |
| Potassium | 284.84mg | 20% | |
| Total Carbs | 17.55g | 20% | |
| Sugars | 2.56g | 34% | |
| Dietary Fiber | 6.12g | 82% | |
| Protein | 5.78g | 39% | |
| Vitamin C | 16.7mg | 93% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 7.9mg | 148% | |
| Calcium | 31.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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