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Categories:
olive oil curry powder red kuri onion carrots red lentils soy yogurt low-sodium garlic green cardamom pods bay leaves
Viewed: 71 - Published at: 2 years agoIngredients
- 2 Tbs. olive oil
- 2 Tbs. curry powder
- 2 cups diced red kuri squash or sweet potato
- 1 medium onion, chopped (1 1/2 cups)
- 2 large carrots, chopped (1 cup)
- 2 cups red lentils
- 1 cup plain low-fat or soy yogurt
- 4 cups low-sodium vegetable broth
- 4 cloves garlic, crushed
- 3 whole green cardamom pods
- 2 bay leaves
Method
- Heat oil in large saucepan or Dutch oven over medium heat.
- Add curry powder, and stir 30 seconds, or until fragrant.
- Add squash, onion, and carrots, and saute 1 minute.
- Add lentils, and stir 30 seconds, or until coated with oil and curry powder.
- Stir in yogurt, then broth.
- Add garlic, cardamom, and bay leaves.
- Reduce heat to medium-low, and simmer 45 minutes.
- Remove cardamom and bay leaves, and season with salt and pepper, if desired.
