Warm Spiced Lentils

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

1. 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.