Recipe by Sharon123
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Top Review by Charishma_Ramchandani
This is simple and good. I'm cutting on fat(as much as I can and wherever I can) so I cooked this in a slightly different way. I omitted the oil totally. I followed steps 1,2 and 3 as they are. While the lentils were cooking, I grated the carrot and put it into a bowl. To this I added honey, salt, yoghurt, curry powder, parsley and the drained lentil-onion mixture. I mixed it all well and then transferred it to a serving bowl. I served it immediately(hot). I liked the crunchiness of the grated carrot in this and the overall flavour was well balanced, too. It was not too spicy nor too sweet. Just right! I did not add the apple(just a personal preference of my family because they don't like me mixing fruits with vegetables, so I had to leave that out). This makes a nice lentil-yoghurt side dish. Thanks for posting!
- 4 cups water
- 1 cup lentils
- 1 small onion, quartered
- 3⁄4 teaspoon salt
- 2 teaspoons olive oil
- 1 1⁄2 teaspoons curry powder
- 1 cup plain low-fat yogurt
- 1⁄2 teaspoon honey or 1⁄2 teaspoon sugar
- 1 medium carrot, grated
- 2 tablespoons chopped fresh parsley leaves
- 1 Red Delicious apple
Directions See How It's Made
- In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
- Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
- Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
- Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
- Drain lentil mixture in strainer; transfer to large serving bowl.
- Fold in yogurt mixture, carrot, and parsley.
- Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.