Indian Spiced Lentils

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.

• Ready In: 2 hrs 10 mins
• 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

1. 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.
2. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
3. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
4. Uncover and cook 5 minutes or until most of liquid is absorbed.
5. 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.