- 2 tablespoons olive oil
- 4 medium carrots, diced
- 2 large celery stalks, diced
- 1 large onion, chopped
- 1 medium Granny Smith apple, peeled, cored, and diced
- 1 tablespoon grated, peeled gingerroot
- 1 large garlic clove, crushed with garlic press
- 2 teaspoons curry powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 2 14 1/2-ounce cans vegetable or chicken broth (or 3 3/4 cups homemade chicken broth)
- 1 16-ounce package dried lentils, rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- plain low-fat yogurt
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- In 5-quart Dutch oven or saucepot, heat olive oil over medium-high heat.
- Add carrots, celery, onion, and apple; cook, stirring occasionally, 10 to 15 minutes until lightly browned.
- Add ginger, garlic, curry, cumin, and coriander; cook, stirring, 1 minute.
- Add vegetable broth, lentils, and 5 cups water; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 45 to 55 minutes until lentils are tender, stirring occasionally.
- Stir in cilantro and salt.
- Serve with yogurt and pita bread.
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