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Soup Recipes

Red Lentil Stew With Yogurt Sauce


Yogurt Sauce

1 cup plain nonfat yogurt
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 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.