Vegetable Curry with Lentils

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Vegetable Curry with Lentils

 

1 tbsp. 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 tsps. curry powder, or to taste

1 tsp. ground cumin

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

2 to 2 1/2 cups vegetable stock

1 cup brown or green lentils

3 small redskin potatoes

1/2 10 ounce package frozen cut green beans

1/2 10 ounce package frozen green peas

1 cup plain low-fat yogurt

2 tbsps. minced cilantro

 

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.

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.