Indian Spiced Lentils

Name: Indian Spiced Lentils
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 1 tablespoon finely chopped peeled fresh ginger; 3/4 teaspoon salt; 3/4 teaspoon fresh ground black pepper, divided; 2 tablespoons minced garlic; 2 teaspoons ground cumin; 2 teaspoons homemade curry powder; 1 teaspoon ground coriander; 2 1/2 cups water; 2 cups reduced-sodium fat-free chicken broth; 2 cups dried lentils; 3 bay leaves; 1 cup plain yogurt; 3/4 cup tomato puree

Submitted by greysangel

"A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges."

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Ready In:: 2hrs 10mins
Ingredients:: 15
Serves:: 12

ingredients

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon finely chopped peeled fresh ginger
³⁄₄ teaspoon salt
³⁄₄ teaspoon fresh ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons homemade curry powder
1 teaspoon ground coriander
2 ¹⁄₂ cups water
2 cups reduced-sodium fat-free chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
³⁄₄ cup tomato puree

directions

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
Uncover and cook 5 minutes or until most of liquid is absorbed.
Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.