Photography: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Heather Chadduck Hillegas
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

Cooking Indian dishes at home doesn't have to take hours. Unsalted ketchup is a secret ingredient that adds just the right balance of tomato sweetness and vinegar tang. Serve with lime wedges and toasted naan bread.

How to Make It

Step 1

Heat oil in a large saucepan over medium-high. Add onion; sauté 4 minutes. Add zucchini and garlic; cook 3 minutes. Add tomato, curry powder, and ketchup; cook 1 minute, stirring constantly.

Step 2

Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil. Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt and cilantro.

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