Red Lentil Stew with Yogurt Sauce

Red Lentil Stew with Yogurt Sauce
Photo by Randy Mayor

Ingredients

  • 6 garlic cloves, coarsely chopped
  • 3 cups coarsely chopped onion (about 1 large)
  • 5 ¼ cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup plain yogurt
  • 2 teaspoons canola oil
  • 6 garlic cloves, coarsely chopped
  • 1 tablespoon finely grated peeled fresh ginger
  • + 17 more ingredients
    • 2 cups coarsely chopped red bell pepper
    • 3 cups coarsely chopped onion (about 1 large)
    • 2 cups coarsely chopped red bell pepper
    • 2 teaspoons canola oil
    • ¼ cup packed fresh cilantro leaves
    • 1 tablespoon finely grated peeled fresh ginger
    • ¼ cup packed fresh cilantro leaves
    • 1 cup plain yogurt
    • 1/8 teaspoon ground red pepper
    • 1/8 teaspoon ground red pepper
    • 1 pound dried small red lentils
    • 1 pound dried small red lentils
    • 1 tablespoon curry powder
    • 1 tablespoon curry powder
    • 1 (14.5-ounce) can whole tomatoes, undrained
    • 1 (14.5-ounce) can whole tomatoes, undrained
    • 5 ¼ cups organic vegetable broth (such as Swanson Certified Organic)

Combine yogurt and cilantro in beaker of an immersion blender; blend until cilantro is finely chopped. Cover yogurt sauce, and chill. Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes or until tender. Add curry; cook 1 minute, stirring constantly. ...

View full recipe at My Recipes

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