Ingredients:
Yogurt Sauce
1 cup plain nonfat yogurt
1/4 cup fresh cilantro leaves
1/4 cup fresh cilantro leaves
Lentil Stew
2 teaspoons canola oil
1 -2 large onion, coarsely chopped (3 cups)
1 -2 red bell pepper, coarsely chopped (2 cups)
6 garlic cloves, coarsely chopped
1 tablespoon curry powder
5 1/4 cups organic vegetable broth
1 (14 1/2 ounce) can whole tomatoes, undrained
1 lb dried small red lentil
1 tablespoon fresh ginger, peeled and finely grated
1/8 teaspoon ground cayenne pepper
salt, to taste
1 -2 large onion, coarsely chopped (3 cups)
1 -2 red bell pepper, coarsely chopped (2 cups)
6 garlic cloves, coarsely chopped
1 tablespoon curry powder
5 1/4 cups organic vegetable broth
1 (14 1/2 ounce) can whole tomatoes, undrained
1 lb dried small red lentil
1 tablespoon fresh ginger, peeled and finely grated
1/8 teaspoon ground cayenne pepper
salt, to taste
Directions:
1 Yogurt Sauce:.
2 Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt.
3 Cover and chill.
4 Lentil Stew:.
5 Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
6 Add curry; cook 1 minute, stirring constantly.
7 Add broth and tomatoes to pan; bring to a boil.
8 Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
9 Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
10 Serve lentil mixture with yogurt sauce.