Lentils with Curried Vegetables


Adapted from recipe in Quick and Healthy Low-fat Cooking

Spices:
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cardamom
  • 1 thin slice ginger root, minced
Other Ingredients:
  • 1 onion, thinly sliced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced celery
  • 1 tablespoon olive oil
  • 2 cups defatted chicken broth
  • 1 cup lentils, rinsed and sorted
  • 1 sweet potato, peeled and diced
  • 1 bay leaf
  • 1 cup green beans cut in 1/2" pieces
  • 1/2 cup peas
  • 1 cup nonfat yogurt

Heat olive oil in a large sauté pan over medium-high heat. Add onions, carrots, and celery. Sauté for 4 minutes. Add spices and sauté for 1 more minute.

Add chicken broth, lentils, sweet potato, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add a little water or broth if mixture becomes too dry.

Remove bay leaf. Add beans and peas. Cover and simmer for 5 minutes.

Remove from heat, stir in yogurt, serve.

Makes 4 servings.
353 calories per serving

Return to Recipe Menu