Look for canned soybeans next to the garbanzo beans in the supermarket.

Judy Lockhart
Recipe by Cooking Light January 2004

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Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 cup curry and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

314 calories; calories from fat 28%; fat 9.7g; saturated fat 1.3g; mono fat 3.2g; poly fat 3.9g; protein 22.8g; carbohydrates 39.5g; fiber 11.8g; cholesterolmg; iron 6.2mg; sodium 937mg; calcium 163mg.