Vegetable Curry with Lentils

[Guest guest]

Vegetable Curry

with Lentils

 

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 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

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.