Name: Warm Spiced Lentils
Yield: 12 servings (serving size: 1/2 cup)
Ingredients: 1 tablespoon olive oil; 2 cups chopped onion; 1 tablespoon finely chopped peeled fresh ginger; ¾ teaspoon salt; ¾ teaspoon freshly ground black pepper, divided; 2 tablespoons minced garlic; 2 teaspoons ground cumin; 2 teaspoons Homemade Curry Powder; 1 teaspoon ground coriander; 2 ½ cups water; 2 cups fat-free, less-sodium chicken broth; 2 cups dried lentils; 3 bay leaves; 1 cup plain whole-milk yogurt; ¾ cup tomato puree

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.

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Warm Spiced Lentils

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