Karry Hosford
6 servings (serving size: 1 cup curry and 1 tablespoon yogurt)

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

How to Make It

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.

Ratings & Reviews

stimply's Review

June 15, 2013

beezer825's Review

January 31, 2013
We love lentils at our house and this was a definate winner, we are not vegetarians however, so I used chicken broth because that is what I had on hand. I would recommend using the soybeans, I know other reviewers mentioned that pinto beans worked fine, but after making the dish the texture of the soybeans with the lentils is perfect for this meal. It was flavorful and filling!

asdysart's Review

March 01, 2012
Very tasty - enjoyed it with Greek yogurt as garnish! The ginger came through nicely, yet still had the zing of the curry!

EllenDeller's Review

December 12, 2011
This is a delicious mixture. Update: made again in 2013 with yellow curry paste (all out of red) which is a bit milder and sweeter. I thought the flavor was even better, though I needed to use almost twice the amount indicated to get the right heat for us. This dish is also great with a dab of an Indian mango relish and/or chutney on top. And I add some mint, cumin, and shredded cucumber to the yogurt.

BeckiSue's Review

October 22, 2009
I will definitely make this again. I couldn't find yellow soybeans, so I used pinto instead. Very easy to make. Very flavorful result. Liked it even better as leftovers for lunch the next day.