6 servings (serving size: 1 cup curry and 1 tablespoon yogurt)
1 tablespoon olive oil
2 1/3 cups finely chopped onion
1 tablespoon red curry paste
4 cups vegetable broth, divided
2 cups finely chopped carrot
2 tablespoons minced peeled fresh ginger
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1 cup dried small red lentils
1 (15-ounce) can yellow soybeans, rinsed and drained
1/3 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons plain fat-free yogurt
Fresh cilantro sprigs (optional)
How to Make It
Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.
We love lentils at our house and this was a definate winner, we are not vegetarians however, so I used chicken broth because that is what I had on hand. I would recommend using the soybeans, I know other reviewers mentioned that pinto beans worked fine, but after making the dish the texture of the soybeans with the lentils is perfect for this meal. It was flavorful and filling!
This is a delicious mixture. Update: made again in 2013 with yellow curry paste (all out of red) which is a bit milder and sweeter. I thought the flavor was even better, though I needed to use almost twice the amount indicated to get the right heat for us. This dish is also great with a dab of an Indian mango relish and/or chutney on top. And I add some mint, cumin, and shredded cucumber to the yogurt.