Warm Spiced Lentils

Warm Spiced Lentils Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges. Try the Tomato, Lime, and Onion Salad as a condiment.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 14 %
Fat 2.4 g
Satfat 0.6 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 11.1 g
Carbohydrate 25 g
Fiber 11.1 g
Cholesterol 3 mg
Iron 3.6 mg
Sodium 244 mg
Calcium 60 mg

Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons Homemade Curry Powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups fat-free, less-sodium chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain whole-milk yogurt
3/4 cup tomato puree

Preparation

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Uncover and cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

Bruce Aidells,

Cooking Light

September 2003
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