Red Lentil Stew With Yogurt Sauce
Recipe: #9548
May 12, 2013
Categories: Beans, Indian, Halloween, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Glycemic, Vegetarian, Special Diet - Weight Watchers etc., Canned Tomatoes, Yogurt, more
"This is from Cooking Light magazine. This can easily be made Vegan. The Yogurt Sauce really makes this extra delicious. This recipe uses an immersion blender but a regular blender could also be used. Posted for the You Want What?! recipe posting game."
Original is 8 servings
Ingredients
- YOGURT SAUCE
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- LENTIL STEW
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Nutritional
- Serving Size: 1 (407.8 g)
- Calories 152.7
- Total Fat - 4.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 10.2 mg
- Sodium - 605.7 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 3.5 g
- Sugars - 13.7 g
- Protein - 9.7 g
- Calcium - 126 mg
- Iron - 1.1 mg
- Vitamin C - 40.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Yogurt Sauce: Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt. Cover and chill.
Step 2
Lentil Stew: Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
Step 3
Add curry; cook 1 minute, stirring constantly.
Step 4
Add broth and tomatoes to pan; bring to a boil.
Step 5
Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
Step 6
Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
Step 7
Serve lentil mixture with yogurt sauce. It's very pretty if you swirl it in.
Tips
No special items needed.
0 Reviews
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