Curried Lentil Stew With Ginger Yogurt Recipe - Cooking Index
Curried Lentil Stew With Ginger Yogurt Recipe - Cooking Index
Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.
Courses: Soup| 1/4 cup | 59ml | Olive oil |
| 1 cup | 62g / 2.2oz | Onion - chopped (large) |
| 4 | Garlic cloves - finely chopped | |
| 1 1/2 tablespoons | 22ml | Curry powder |
| 4 cups | 948ml | Vegetable broth - or more if needed |
| 2 cups | 474ml | Lentils - rinsed |
| 3 cups | 187g / 6.6oz | Diced tomatoes |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 cups | 355ml | Plain whole-milk yogurt |
| 1 1/2 tablespoons | 22ml | Minced fresh ginger |
Heat oil in heavy large pot over medium-high heat. Add onion; saute 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.
Source:
Bon Appetit, November 2002
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