 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
|
nice vegetable lovers side dish. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
1 tablespoon grated ginger |
salt |
black pepper |
2 tablespoons chopped garlic |
2 teaspoons ground cumin |
2 teaspoons curry powder |
1 teaspoon ground coriander |
2 1/2 cups water |
2 cups chicken broth |
2 cups dried red lentils |
3 bay leaves |
1 cup plain yogurt |
3/4 cup tomato puree |
Directions:
1. Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
2. Cover and cook for 10 mins until soft.
3. Add garlic, curry powder, cumin, coriander and cook for 1 minute.
4. Add water, broth, lentils and bay leaves and bring to the boil.
5. Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
6. Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
|
|