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.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

321 calories; fat 4.5g; saturated fat 0.7g; mono fat 2.1g; poly fat 0.7g; protein 17g; carbohydrates 57g; fiber 15g; cholesterol 1mg; iron 5mg; sodium 418mg; calcium 81mg; sugars 10g; added sugar 2g.
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