Combine yogurt and cilantro in beaker of an immersion blender; blend until cilantro is finely chopped. Cover yogurt sauce, and chill.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes or until tender. Add curry; cook 1 minute, stirring constantly. Add broth and tomatoes to pan; bring to a boil. Stir in lentils. Cover, reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
Using an immersion blender in pan, coarsely puree lentil mixture. Stir in red pepper. Serve lentil mixture with yogurt sauce.
Spouse & I both enjoyed this. Followed recipe except made just half and added some carrots along with the red bell peppers and used a homemade red curry powder since I really dislike bottled curry powder. Kept it a bit chunky so that it could be plated rather than put in a bowl. Served with the yogurt-cilantro topping alongside chopped spinach flavored with butter and toasted black mustard seeds, tandoori naan bread from Wal-Mart, a spoonful of Patak's eggplant relish. Very satisfying! from
Delicious! But I am the the wife of a professional chef in NYC so I added several ingredients that i know would make it tastier. For example in the yogurt sauce I added 1/2 a lemon, salt, pepper, olive oil. In stew I added, carrots, celery, red curry, sriracha hot sauce, white wine vinegar and generous amounts of salt and pepper. Also, I did not blend stew into a purée. I used my immersion blender but only silightly to keep it chunky. My husband ate 3 bowls and raved about it. Happy cooking!