Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.
Ingredients
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
4 cups (or more) vegetable broth
2 cups lentils, rinsed
3 cups diced tomatoes
1 1/2 cups plain whole-milk yogurt
1 1/2 tablespoons minced fresh ginger
Directions
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
