Substitute vegetable broth for the chicken broth, double the serving size, and you have a delicious meatless entrée.
2 teaspoons olive oil
3/4 cup chopped onion (1 small)
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 teaspoon hot curry powder (such as The Spice Hunter)
1/2 teaspoon salt
2 tablespoons mango chutney
1 tablespoon chopped fresh cilantro
1/4 cup plain fat-free yogurt (optional)
How to Make It
Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add chicken broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid almost evaporates, stirring occasionally.
Stir in chutney; cook 1 minute or until thoroughly heated. Sprinkle with cilantro. Top each serving with yogurt, if desired.