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Curried Lentil Stew with Ginger Yogurt

1/4 cup olive oil
1 large onion -- chopped
4 garlic cloves -- finely chopped
1 1/2 tablespoons curry powder
4 cups vegetable broth -- or more if needed
2 cups lentils -- rinsed
3 cups diced tomatoes
Salt -- to taste
Freshly-ground black pepper -- to taste
1 1/2 cups plain whole-milk yogurt
1 1/2 tablespoons minced fresh ginger


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.


This recipe yields 4 to 6 servings.





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