Vegetable Curry with Lentils Recipes

Ingredients :

1 tbsp canola oil

2 medium onions, cut into wedges

1 medium carrot, peeled and sliced on the diagonal

1 stalk celery, sliced on the diagonal

3 medium cloves garlic, chopped

2 tsp curry powder, or to taste

1 tsp ground cumin

1/8 tsp dried red pepper flakes, or more to taste

2-2.5 cups vegetable stock

1 cup brown or green lentils

3 small Redskin

one-half 10-ounce package frozen cut green beans

one-half 10-ounce package frozen green peas

1 cup plain low-fat yogurt

2 tbsp minced cilantro

Method :

1. In a large skillet, heat oil over medium heat. Add onions, carrot, and celery. Cook 10 minutes, stirring frequently. Add garlic; cook 2 minutes more. Add curry powder, cumin, dried red pepper flakes, stock, lentils, and potatoes. Raise heat; bring stew to a simmer.

2. Cover and simmer over low heat 15 minutes, or until lentils are nearly tender. Add green beans; cover and cook 5 minutes more. Add green peas; cover and cook 5 minutes more. Remove pan from heat, uncover, and allow the stew to cool slightly before stirring in yogurt. Garnish with minced cilantro or parsley.

Serves 4

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