Spicy Yellow Soybean, Lentil, and Carrot Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for canned soybeans next to the garbanzo beans in the supermarket. Ingredients:
1 tablespoon olive oil |
2 1/3 cups finely chopped onion |
1 tablespoon red curry paste |
4 cups vegetable broth, divided |
2 cups finely chopped carrot |
2 tablespoons minced peeled fresh ginger |
1/8 teaspoon ground red pepper |
3 garlic cloves, minced |
1 cup dried small red lentils |
1 (15-ounce) can yellow soybeans, rinsed and drained |
1/3 cup minced fresh cilantro |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 tablespoons plain fat-free yogurt |
fresh cilantro sprigs (optional) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.
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