Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges. Try the Tomato, Lime, and Onion Salad as a condiment.
Ingredients[]
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons Homemade Curry Powder
- 1 teaspoon ground coriander
- 2 1/2 cups water
- 2 cups fat-free, less-sodium chicken broth
- 2 cups dried lentils
- 3 bay leaves
- 1 cup plain whole-milk yogurt
- 3/4 cup tomato purée
Directions[]
- Heat oil in a Dutch over over medium heat.
- Add onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
- Stir in garlic, cumin, Homemade Curry Powder, and coriander; cook 1 minute.
- Stir in water, broth, lentils, and bay leaves; bring to a boil.
- Reduce heat; cover and simmer 2 hours or until tender.
- Uncover and cook 5 minutes or until most of liquid is absorbed.
- Remove from heat; cool slightly.
- Discard bay leaves.
- Gradually stir in 1/4 teaspoon pepper, yogurt, and purée; cook over low heat 5 minutes or until thoroughly heated.
Yield: 12 servings (serving size: 1/2 cup)