Curried Lentil Stew with Ginger Yogurt
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 cup olive oil
- 1 1/2 tablespoons curry powder
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- Carbohydrate 52 g(17%)
- Cholesterol 8 mg(3%)
- Fat 12 g(19%)
- Fiber 11 g(42%)
- Protein 20 g(39%)
- Saturated Fat 3 g(14%)
- Sodium 197 mg(8%)
- Calories 382
Preparation Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper. Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
Preparation Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper. Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
